FRIED ZUCCHINI SQUASH BLOSSOMS

Fried Zucchini Squash Blossoms image

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

Time 1h13m

Yield 4

Number Of Ingredients 10

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

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