SUGARED ZUCCHINI BLOSSOMS

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Sugared Zucchini Blossoms image

Use these sweet blooms to decorate our Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting or any summer dessert you please. The flavor is reminiscent of candied pumpkin.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Yield Makes 16

Number Of Ingredients 3

2 ounces zucchini blossoms (about 8; available at farmers' markets and some supermarkets in late summer)
1/2 teaspoon safflower oil
1 tablespoon sugar

Steps:

  • Preheat oven to 275 degrees. Halve blossoms lengthwise; remove stamens. Very gently toss with oil and sugar. Place on a rimmed baking sheet lined with a silicone baking mat or parchment; bake 10 minutes. Using an offset spatula, gently flip blossoms; bake 5 minutes more, then flip again. Repeat, checking frequently to avoid burning, until dry to the touch, about 20 minutes more. Transfer to a wire rack; let cool completely. Blossoms can be stored in an airtight container in a cool, dry place up to 3 days. Recrisp in a 275-degree oven before using.

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