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Recipe of Stuffed Pumpkin Flower without Gluten
Recipe

Stuffed Pumpkin Flower without Gluten

15 mins
10 mins
Low
29
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Delicious straight pumpkin flowers stuffed with panela cheese. A nutritious, economic, fast, easy to make dish that your family will love. The Gluten Free Pumpkin Flower recipe is such a rich preparation, that when you finish you will be left with more cravings.

Ingredients

16 portions
  • 16 squash blossoms, clean and soaked
  • 500 grams panela cheese
  • 6 eggs
  • vegetal oil, necessary amount

Preparation

Once the pumpkins are clean and soaked, we can drain the flowers and put the cheese already cut into cubes, trying to keep the flower from breaking, if necessary lean on chopsticks.
Once the flowers are filled, we will beat the egg, separate the yolks from the white one and beat the white one first until we obtain a creamy and frothy substance and then add the yolks and beat until it is incorporated.
We put to heat the oil in a saucepan or in a pan to heat enough. We pass the flowers through the egg mixture, make sure it is completely covered in egg. And we fry the flowers in the oil.

PRESENTATION

We can accompany it with a salad or chopped vegetables.

TIPS

To fill the flowers you can use the cheese that you like the most.

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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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