Squash Blossoms Stuffed with Cheese and Ras el Hanout

Prep Time: 15 mins

Cook Time: 7 mins

mild

The best way to enjoy squash, zucchini or pumpkin blossoms from the farmer’s market or your own garden. Happy summer cooking!

Ingredients

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 Aleppo pepper

½ lime

½ cup Flour

1 egg, beaten

½ cup Breadcrumbs or panko

Instructions

1

Sauté spring onion or scallion in olive oil until soft. Cool.

2

Mix breadcrumbs, cheese, onions, Aleppo pepper, a squeeze of lime and Ras el Hanout. Season with salt as preferred.

3

Stuff each blossom with 1 teaspoon stuffing mixture. Twist top of blossom to close.

4

Dip stuffed blossom in a bowl of flour, then in another bowl of beaten egg, then a third bowl of breadcrumbs or panko.

5

Shallow fry blossom in medium hot oil on each side for 1 minute until golden brown.

6

Serve with a fresh salsa or yoghurt mint sauce.

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Spices Used: Ras el HanoutAleppo Pepper – Limited time

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