Marly's Stuffed Zucchini Blossoms

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 6 squash blossoms
• 1 cup sheep's milk cheese, grated (unsure of particulars, alternative to manchego)
• 1 tablespoon apple smoked salt
• 1 teaspoon apple smoked salt
• 3 teaspoons ground cayenne pepper
• 1/4 cup habanero pepper, chopped
• 4 egg whites
• 2 teaspoons worcestershire sauce
• 1 tablespoon cracked pepper
• 1 teaspoon cracked pepper
• 1/3 red cabbage, chopped
• 2 cups unbleached flour
• 2 tablespoons turbinado sugar
• 1 teaspoon dried sage
• 1 cup plain yogurt
• 1 1/2 tablespoons horseradish
• vegetable oil (for frying)

Recipe

• 1 for the dip, mix plain yogurt, horse radish, 2 tsp cayenne, 1 tbsp turbinado, worcestershire and 1 tsp pepper then refrigerate.
• 2 prepare your dry batter mixture using flour, 1 tsp smoke salt, 1 tbsp sugar, 1 tsp cayenne and sage.
• 3 for stuffing, grate the cheese and moderately season it, about a tbsp, with the salt by mixing. add one egg , 1 tsp of worcestershire and 1 tbsp pepper. add habaneros and 1 tbsp sugar, then fold in the red cabbage.
• 4 put your oil over heat, then stuff each blossom so that you can pinch it neatly closed.
• 5 whip three egg whites, coating each blossom and rolling it in the dry batter mix. fry your blossoms one at a time, placing them on paper towel to soak up the extra oil.
• 6 serve over a bed of shredded cabbage with side of dip --.
• 7 and enjoy!