FRIED ZUCCHINI SQUASH BLOSSOMS
I have been making and eating zucchini blossoms for as long as I can remember. My nana would make sure my grandfather picked them as soon as they were perfect! As a little girl we would fill them with ricotta and mozzarella cheese, but I am going to share a delicious paleo recipe for you to enjoy.
Provided by Cindy Anschutz Barbieri
Categories Appetizers and Snacks Cheese
Time 1h13m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large bowl with cold water and ice.
- Bring a large pot of lightly salted water to a boil. Add zucchini blossoms and cook until slightly wilted, about 20 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on a plate lined with paper towels.
- Mix goat cheese, egg yolk, scallion, pepper, and cayenne in a bowl until smooth.
- Spoon filling into a resealable plastic bag and seal, squeezing out as much air as possible. Cut a small corner off the bag. Pipe about 1 tablespoon of the filling into each zucchini blossom. Fold petals over to cover filling. Arrange on a plate.
- Refrigerate filled zucchini blossoms until cheese is set and firm, at least 45 minutes.
- Mix tapioca flour and arrowroot powder together in a shallow dish.
- Pour coconut oil into a cast iron skillet to a depth of 1 inch. Heat until a thermometer inserted into the oil reads 350 degrees F (175 degrees C).
- Dredge cold zucchini blossoms lightly in tapioca flour mixture, shaking off excess. Fry in hot oil until golden, about 1 minute. Flip with tongs and fry until golden on second side, about 1 minute more. Remove zucchini blossoms to drain on a plate lined with paper towels. Season with sea salt.
Nutrition Facts : Calories 464.8 calories, Carbohydrate 37.2 g, Cholesterol 66.1 mg, Fat 34.1 g, Fiber 0.2 g, Protein 5.1 g, SaturatedFat 27.9 g, Sodium 181.2 mg, Sugar 0.6 g
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Abdulelah AlAlloush
[email protected]Thanks for sharing this recipe! I'm definitely going to try it.
Don Escober
[email protected]These were a great appetizer for my party. Everyone loved them!
Shahzad Sagar
[email protected]I'm not a huge fan of zucchini, but I really enjoyed these blossoms. They were so light and flavorful.
Jorge Lopez
[email protected]Overall, I thought this was a good recipe. The blossoms were delicious, but the batter could have been a little lighter.
cupcake sweet
[email protected]These were a lot of work, and I didn't think they were worth it. The blossoms were bland and the batter was too thick.
Md Emon gazi
[email protected]The batter didn't stick to the blossoms very well. I ended up having to fry them in batches.
i love U
[email protected]The blossoms were a little too oily for my taste. I think I'll try baking them next time.
Camilo Madrigal
[email protected]These were so easy to make and so delicious. I'll definitely be making them again.
Amna ehsan
[email protected]I followed the recipe exactly, and the blossoms turned out perfectly. I'm definitely making these again.
Benod Raz
[email protected]The blossoms were a little tricky to clean, but it was worth it. The final dish was so beautiful and delicious.
roka bhim
[email protected]I've never had zucchini blossoms before, but I'm glad I tried them. They were so unique and flavorful. The batter was also really good.
moeketsi nkanyane
[email protected]These zucchini blossoms were a hit! The batter was light and crispy, and the blossoms were perfectly tender. I served them with a side of marinara sauce, and they were delicious.