Prep 20 mins
Cook 5 mins
I'd just found some apple smoked salt at a food and wine fest this weekend, and have recently been digging on this sheep's milk cheese I got at our farmer's market. I'd also found fresh zucchini blossoms there(they were kind of prickly on their bottoms but you just fry that out-brush off their dirt). then this dish really just found itself!
- 6 squash blossoms
- 236.59 ml sheep's milk cheese, grated (unsure of particulars, alternative to manchego)
- 14.79 ml apple smoked salt
- 4.92 ml apple smoked salt
- 14.78 ml ground cayenne pepper
- 59.14 ml habanero pepper, chopped
- 4 egg whites
- 9.85 ml Worcestershire sauce
- 14.79 ml cracked pepper
- 4.92 ml cracked pepper
- 0 red cabbage, chopped
- 473.18 ml unbleached flour
- 29.58 ml turbinado sugar
- 4.92 ml dried sage
- 236.59 ml plain yogurt
- 22.18 ml horseradish
- vegetable oil (for frying)
- for the dip, mix plain yogurt, horse radish, 2 tsp cayenne, 1 TBSP turbinado, Worcestershire and 1 tsp pepper then refrigerate.
- Prepare your dry batter mixture using flour, 1 tsp smoke salt, 1 TBSP sugar, 1 tsp cayenne and sage.
- For stuffing, grate the cheese and moderately season it, about a TBSP, with the salt by mixing. add one egg white, 1 tsp of Worcestershire and 1 TBSP pepper. add habaneros and 1 TBSP sugar, then fold in the red cabbage.
- Put your oil over heat, then stuff each blossom so that you can pinch it neatly closed.
- 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.
- Serve over a bed of shredded cabbage with side of dip --.
- and enjoy!