Squash Blossoms Stuffed with Cheese and Ras el Hanout

Prep Time: 15 mins

Cook Time: 7 mins


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


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 lime

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, Aleppo pepper, 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.