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Recipe of Stuffed Pumpkin Flower
Recipe

Stuffed Pumpkin Flower

22 mins
15 mins
Low
68
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You will not stop making this recipe, it is healthy, delicious and very easy to make. I hope it is to your liking, please try it at home.
Learn more about Mónica Mateos

Ingredients

12 portions
  • 90 cream cheeses, at room temperature
  • 10 squash blossoms, large without stem
  • ground peppers
  • 40 grams flour
  • 3 eggs, milkshakes
  • oils
  • 1/4 onions
  • 1 clove garlic
  • ground bread, or ground cookie

Preparation

Sauté finely chopped garlic and onion in a pan until transparent. Add the cream cheese, mix well and season.
Once cold, fill each flower (previously washed) with the mixture. Press with your fingers so that it does not come out, try not to overfill them.
Top each pumpkin flower in flour. Pass them by egg and later by a bit of bread crumbs. If necessary, repeat the process.
Heat oil in a pan, cook the flowers on each side until lightly browned. Remove the excess oil with a napkin.

TIPS

You can vary the filling.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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