Stuffed Zucchini Blossoms
| Yield: | 6 Servings |
| Categories: | Side dishes, Zucchini, Vegetables, Flowers |
| 1 | c | Chopped poblano chilli |
| 250 | g | Cheddar |
| 250 | g | Goat cheese |
| 500 | g | Fontina cheese grated |
| 1 | c | Sour cream |
| 4 | tb | Finely chopped fresh marjoram |
| 20 | Zucchini blossoms with stems intact and pistils removed | |
| 1/2 | c | Plain flour |
| 1/2 | c | Cornflour |
| 1 | tb | Ground cumin |
| 1 | tb | Ground coriander |
| 1 | ts | Sea salt |
| 2 | tb | Mild chilli powder; or to taste |
| 1 1/2 | ts | Ground cinnamon |
| 2 | Eggs | |
| 1 | l | Peanut; corn or olive oil |
| Fresh tomato sauce | ||
| Basil leaves for garnish |
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