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Cheddar Cumin Squash Blossoms with Corn Meal Crust

July 10, 2012


The squash blossoms are still plentiful at the farm and I just couldn’t resist them,

But this recipe is a very different take.

Mainly, my inspiration came when I discovered I didn’t have any ricotta in my fridge.

But as I looked at what WAS there I had a few a ha moments. And the result was this south of the border interpretation.

You’ll Need:

2 tbs cream cheese

1 tsp cumin

1/2 tsp ground black pepper

7 tbs grated cheddar cheese

2 eggs

1/3 cup milk

1/2 cup corn meal (1/4 cup fine ground & 1/4 coarse ground is a great way to go)

1/2 tsp salt

1/2 tsp garlic powder

1 tsp dried parsley

7 tbs canola oil

A small microwave proof bowl

2 medium mixing bowls

A whisk

A deep fry pan


A platter lined with paper towels

Additional salt for sprinkling after cooking


1. Clean the squash blossoms as per my other recipe for them.

2. In the small microwave proof bowl, combine the cream cheese & cumin.

3. Microwave briefly to melt the cream cheese, then stir to combine with the cumin.

4. Add the pepper & grated cheddar & stir again.

5. Stuff the blossoms with the cheese mixture as per my other recipe.

6. In one medium bowl combine the eggs & milk with the whisk to create an egg wash.

7. In the other medium mixing bowl combine the corn meal, parsley, salt & garlic powder.

8. Heat the canola oil in the fry pan til it shimmies.

9. Dip a stuffed blossom in the egg wash then dredge it in the seasoned corn meal, being sure to coat it completely.

10. Lay the coated blossom in the hot oil, and cook the blossoms as per my other recipe.

11. Sprinkle with salt & serve immediately.

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