Fried Zucchini Squash Blossoms recipe
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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
Nutrition Info
- 464.8 caloriescarbohydrate: 37.2 gcholesterol: 66.1 mgfat: 34.1 gfiber: 0.2 gprotein: 5.1 gsaturatedFat: 27.9 gservingSize: -sodium: 181.2 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Fried Zucchini Squash Blossoms
Directions
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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.