Fried Zucchini Squash Blossoms

Name: Fried Zucchini Squash Blossoms recipe
Prep time: 20 min
Cook time: 8 min
Yield: 4 servings
Cuisine: Global
Ingredients: 6 zucchini blossoms, or more to taste; ⅓ cup soft goat cheese, at room temperature; 1 egg yolk; 1 scallion, diced; ¼ teaspoon freshly ground black pepper; ¼ teaspoon ground cayenne pepper; ¾ cup tapioca flour; ½ cup arrowroot powder; ½ cup coconut oil, melted, or as needed; sea salt to taste

by Stella Muller 1 year ago

0 (0)

8 minutes

464.8 kcal

37.2 g carbs

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Description

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.

Ingredients

6 zucchini blossoms, or more to taste
⅓ cup soft goat cheese, at room temperature
1 egg yolk
1 scallion, diced
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cayenne pepper
¾ cup tapioca flour
½ cup arrowroot powder
½ cup coconut oil, melted, or as needed
sea salt to taste

Directions

1. Fill a large bowl with cold water and ice.
2. 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.
3. Mix goat cheese, egg yolk, scallion, pepper, and cayenne in a bowl until smooth.
4. 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.
5. Refrigerate filled zucchini blossoms until cheese is set and firm, at least 45 minutes.
6. Mix tapioca flour and arrowroot powder together in a shallow dish.
7. 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).
8. 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.