Stuffed pumpkin blossoms – fried in batter

Ingredients for 2 servings:

• 6 blossoms (pumpkin blossoms from Hokkaido)
• 180 g cheese, white or goat cheese, or sheep cheese
• 3 tbsp low-fat curd cheese
• 1 small onion(s)
• 1 clove(s) garlic
• 3 eggs
• 100 g bacon, diced or ham cubes
• n. B. Flour
• Water
• n. B. Chives, in rolls
• e.g. salt and pepper
• curry
• Sugar
• nutmeg
• n. B. Oil

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Lightly wash the pumpkin blossoms and pat dry. Remove the pistil. Then make a mixture to fill the blossoms by mixing white cheese, quark, onion, garlic, chives, and diced ham, all mixed with an egg to thicken the mixture. Season this mixture with salt, pepper, a small pinch of sugar, and a little curry powder. Make a batter from two eggs, flour, and water, seasoning it with salt and nutmeg. Using a small teaspoon, fill the blossoms with the mixture of quark, etc., and press down. Then dip them in the relatively thin batter and fry them in oil until golden brown. Serve as a side dish with pasta in a light sauce or rice. The fried pumpkin blossoms can also be served with a salad.