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Healthy Fried Zucchini Blossoms

By Rachael DeVaux
The perfect use for your late-summer zucchini harvest!



  • 10-12 zucchini blossoms
  • 4 oz soft goat cheese
  • 3 tbsp green onion, chopped
  • 3 tbsp fresh parsley, finely chopped
  • 1 tbsp garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp pink salt or sea salt
  • fresh ground pepper


  • 1/4 cup brown rice flour
  • 2-4 tbsp water
  • 1/2 tsp sea salt


  • 2-3 tbsp avocado oil (for frying)
  • flakey sea salt, (optional for topping)
  • chopped green onion, (optional for topping)
  • red chili flakes, (optional for topping)
  • thinly sliced jalapeño, (optional for topping)



  • Remove stamens from each blossom and discard.
  • Mix the filling ingredients together then gently open each blossom and spoon the mixture in. Twist to close and set aside.
  • Make the coating by stirring the flour and salt together, then mixing in the water 1 tbsp at a time until it reaches a slightly liquid consistency.
  • Cover each blossom in coating, set aside.


  • Heat a large skillet and avocado oil over medium heat.
  • Once the pan is hot, add the blossoms. Cover and cook for 4-5 minutes or until golden brown. Flip, and cook another 4-6 minutes. (May be tricky to flip, so wait until they are fully golden brown underneath and use a metal spatula).
  • Once cooked through and completely golden, top with optional toppings and enjoy!

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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