Stuffed Zucchini Blossoms

Serves 4

12 zucchini blossoms
A small handful fresh herbs (thyme, basil, mint, parsley, etc.)
1 lemon for zest & juice
4 ounces goat cheese, softened
½ cup rice flour (or all purpose if you don’t have rice)
Sparkling water as needed
Maldon salt, to taste
1 cup grapeseed oil

 

Remove stamen from inside each blossom, rinse, pat dry, and set aside. Chop the herbs and combine ⅔ of them with zest and cheese. Stuff each blossom with cheese mixture, pressing the petals into the mixture to seal them.

Combine rice flour, sparkling water, salt, and lemon juice to taste, adding more flour or water as needed until you have a light and nicely seasoned batter. Fold in remaining ⅓ chopped herbs.

Heat oil in a shallow pot until it’s hot but not smoking. Dredge blossoms in flour mixture and gently lay in hot oil, turning after a few minutes to fry each side until golden. Remove to a towel-lined plate then serve immediately with aioli or on a bed of a simple tomato sauce and sing to summer!

Blossoms - raw 2 Blossoms - washedBlossoms - cooking

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