Marly's Stuffed Zucchini Blossoms

• 6 squash blossoms
• 1 cup sheep's milk cheese, grated (unsure of particulars, alternative to manchego)
• 1 tablespoon apple smoked salt
• 1 teaspoon apple smoked salt
• 3 teaspoons ground cayenne pepper
• 14 cup habanero pepper, chopped
• 4 egg whites
• 2 teaspoons Worcestershire sauce
• 1 tablespoon cracked pepper
• 1 teaspoon cracked pepper
• 13 red cabbage, chopped
• 2 cups unbleached flour
• 2 tablespoons turbinado sugar
• 1 teaspoon dried sage
• 1 cup plain yogurt
• 1 12 tablespoons horseradish
• vegetable oil (for frying)

1. for the dip, mix plain yogurt, horse radish, 2 tsp cayenne, 1 TBSP turbinado, Worcestershire and 1 tsp pepper then refrigerate.
2. Prepare your dry batter mixture using flour, 1 tsp smoke salt, 1 TBSP sugar, 1 tsp cayenne and sage.
3. For stuffing, grate the cheese and moderately season it, about a TBSP, with the salt by mixing.
4. add one egg white, 1 tsp of Worcestershire and 1 TBSP pepper.
5. add habaneros and 1 TBSP sugar, then fold in the red cabbage.
6. Put your oil over heat, then stuff each blossom so that you can pinch it neatly closed.
7. Whip three egg whites, coating each blossom and rolling it in the dry batter mix.
8. fry your blossoms one at a time, placing them on paper towel to soak up the extra oil.
9. Serve over a bed of shredded cabbage with side of dip --.
10. and enjoy!

blossoms, milk cheese, apple smoked salt, apple smoked salt, ground cayenne pepper, pepper, egg whites, worcestershire sauce, cracked pepper, cracked pepper, red cabbage, flour, turbinado sugar, sage, plain yogurt, horseradish, vegetable oil

Taken from www.food.com/recipe/marlys-stuffed-zucchini-blossoms-324499 (may not work)