Stuffed Squash Blossoms

Stuffed squash blossoms are delicately filled with a spiced coconut and herb mixture, offering a burst of flavor in every bite. This Paleo-friendly Indian appetizer is not only gluten-free but also rich in nutrients, making it a delightful start to any meal.

Ingredients

• squash blossoms - 8 pieces
• coconut flour - 2 tablespoons
• coconut milk - 4 tablespoons
• fresh cilantro - 2 tablespoons, chopped
• fresh mint - 1 tablespoon, chopped
• green chili - 1 small, finely chopped
• ginger - 1 teaspoon, grated
• garlic - 1 clove, minced
• cumin powder - 1/2 teaspoon
• salt - 1/2 teaspoon
• black pepper - 1/4 teaspoon
• coconut oil - for frying

Steps

1. In a mixing bowl, combine coconut flour, coconut milk, cilantro, mint, green chili, ginger, garlic, cumin powder, salt, and black pepper to form a thick paste.
2. Gently wash the squash blossoms and carefully open them to remove any pollen if necessary.
3. Fill each blossom with about 1 tablespoon of the coconut mixture, being careful not to overstuff them.
4. Heat coconut oil in a frying pan over medium heat.
5. Once the oil is hot, carefully place the stuffed squash blossoms in the pan and fry for about 3-4 minutes on each side until golden brown.
6. Remove the stuffed blossoms from the pan and place them on paper towels to absorb excess oil.
7. Serve warm as a delightful appetizer.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 12 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins from herbs and spices.
• Low in carbohydrates, making it suitable for a Paleo diet.

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