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Stuffed Yucca Flowers

This recipe can be reduced or increased proportionately. To separate the petals from the pistils and stamens, grasp them at the base where they join the flower and give a quick twist.

Ingredients

  • 25 rinsed yucca flowers, pistils and stamens removed and reserved
  • 1/4 cup onion, chopped
  • Olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground sumac
  • 2 tablespoons green chile, chopped
  • 1/2 cup cream cheese, room temperature
  • 1 egg, beaten
  • All-purpose flour

Instructions

  • Chop the yucca pistils and stamens and the onion into small pieces (approximately 1/4–1/2 inch) and sauté in olive oil until the onions are translucent. Add the salt, sumac powder, and chopped green chile, and stir to combine. Remove from the heat.
  • Place the cream cheese in a bowl and fold in the warmed ingredients to distribute them evenly.
  • Fill each yucca flower with a teaspoon of the cream cheese mixture and gently press the flowers closed. Dip each one in the beaten egg, then dredge in the flour and set aside.
  • Fry the stuffed blossoms in oil until they are a crispy golden brown, and serve warm.