Fried Zucchini Squash Blossoms

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.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 465 Calories

Ingredients

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

Recipe Instructions

Step 1

Fill a large bowl with cold water and ice.

Step 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.

Step 3

Mix goat cheese, egg yolk, scallion, pepper, and cayenne in a bowl until smooth.

Step 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.

Step 5

Refrigerate filled zucchini blossoms until cheese is set and firm, at least 45 minutes.

Step 6

Mix tapioca flour and arrowroot powder together in a shallow dish.

Step 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).

Step 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.