Squash Blossoms Stuffed with Cheese and Ras el Hanout
The best way to enjoy squash, zucchini or pumpkin blossoms from the farmer’s market or your own garden. Happy summer cooking!
Ingredients
- 12 squash blossoms (zuchinni blossoms or pumpkin work well), washed and dried
- ¼ cup Spring onions or Scallions
- ½ cup Aged gouda or other cheese
- ½ cup Bread crumbs
- 1 tsp Ras el Hanout
- ½ tsp Aleppo Pepper
- ½ Lime
- ½ cup Flour
- 1 whole Egg
- ½ cup Breadcrumbs or panko
Instructions
- Sauté spring onion or scallion in olive oil until soft. Cool.¼ cup Spring onions or Scallions
- Mix breadcrumbs, cheese, onions, Aleppo pepper, a squeeze of lime and Ras el Hanout. Season with salt as preferred.½ cup Aged gouda, ½ cup Bread crumbs, 1 tsp Ras el Hanout, ½ tsp Aleppo Pepper, ½ Lime
- Stuff each blossom with 1 teaspoon stuffing mixture. Twist top of blossom to close.12 squash blossoms
- Dip stuffed blossom in a bowl of flour, then in another bowl of beaten egg, then a third bowl of breadcrumbs or panko.½ cup Flour, 1 whole Egg, ½ cup Breadcrumbs or panko
- Shallow fry blossom in medium hot oil on each side for 1 minute until golden brown.
- Serve with a fresh salsa or yoghurt mint sauce.
Tried this recipe?Mention @monsooncoast or tag #monsooncoast!