I’ve always wanted to try my hand at making these. Funny enough I decided to give this a try while I’m not at my kitchen. I don’t have all of the usual tools and equipment or supplies so I got creative.
I found these amazing flowers while at the farmers market. I brought them home and put them on the top shelf of the refrigerator. This not being my typical unit I didn’t know many of my flowers would freeze. What I did salvage was not in the best shape but I was determined to give this a try.
Also with this being my first attempt I wanted to use real cheese as the filling. I’d really like to give cashew cream cheese a try in these now that I have my first ones under my belt. So this is not dairy free but of course a gluten free recipe.
I only knew a couple of things about attempting this dish after listening to the man who grew these zucchini blossoms talk about them in the farmer’s market. He made it sound so easy and so delicious. His main tip is that you need a very thin batter so it doesn’t weigh them down and stuff them with a soft cheese.
I travel with my little Magic Bullet which really comes in handy. It’s less weight to travel with than my Vitamix and can work on some things if you’re patient. I used this to make the batter and it worked extremely well.
The most important thing to remember when trying something new is don’t worry about it. If it fails, well you learned something along the way. For instance, don’t let the blossoms freeze or they just melt into nothing useable. Also don’t worry if the cheese sneaks out while cooking. That just means you need to adjust something like the level of heat.
Let me know if you have ever made stuffed zucchini blossoms and what you stuffed them with.
I’m going to keep playing with this recipe to make a vegan version and a Paleo version.
10-20 zucchini blossoms
1 tsp cheese filling for each
3 TB Organic Coconut Oil or your favorite oil to fry
2 organic eggs
1 cup of almond flour
1/4-2/3 cup filtered water
pinch of salt
Put your ingredients into the blender on high. You’ll want a thin batter so adjust with water.
Gently open the blossoms and remove the seeds. Add in your cheese filling and close.
Pre-heat your skillet to medium high until your oil starts to ripple.
Carefully dip the stuffed zucchini blossoms into the batter and then place into the oil. Be careful not to drop into the hot oil or you’ll get splattered.
When they have browned on one side turn them over.
When both sides are slightly browned remove from the pan. I like to sprinkle with just a touch of salt.
Serve immediately.Print This Recipe