A dozen squash blossoms (or zuchinni blossoms), washed and dried well
¼ cup Spring onions or scallions
½ cup Aged gouda or other cheese
½ cup Bread crumbs
1 tsp Moroccan Ras el hanout
½ tsp pepper flakes
½ cup Flour
1 egg, beaten
½ cup Breadcrumbs or panko
Sauté spring onion or scallion in olive oil until soft. Cool.
Mix breadcrumbs, cheese, onions, pepper flakes, a squeeze of lime and ras el hanout. Season with salt as preferred.
Stuff each blossom with 1 teaspoon stuffing mixture. Twist top of blossom to close.
Dip stuffed blossom in a bowl of flour, then in another bowl of beaten egg, then a third bowl of 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.