The perfect use for your late-summer zucchini harvest!
Author Rachael DeVaux
Ingredients
Filling
10-12zucchini blossoms
4ozsoft goat cheese
3tbspgreen onion, chopped
3 tbspfresh parsley, finely chopped
1tbspgarlic, minced
1/2tspdried basil
1/2 tsppink salt or sea salt
fresh ground pepper
Coating
1/4cupbrown rice flour
2-4tbspwater
1/2tspsea salt
Other
2-3tbspavocado oil (for frying)
flakey sea salt(optional for topping)
chopped green onion(optional for topping)
red chili flakes(optional for topping)
thinly sliced jalapeƱo(optional for topping)
Instructions
Filling
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.
Frying
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!