I have a recipe for fried, stuffed zucchini blossoms in a cookbook at home. I have never been able to try the recipe because zucchini blossoms are not so easy to come by in Chicago. However, I’m currently spending some time in Oaxaca, Mexico and they are abundant in the markets here. However, I wanted to experiment with the general concept and decided to try making a gluten-free version with ingredients I could easily find locally.
- 16 zucchini blossoms
- 6 oz goat cheese
- 3 cloves garlic, minced
- 2 tsp salt
- 1 tsp pepper
- 1 egg, beaten
- 1 cup garbanzo flour
- oil for frying
Clean zucchini blossoms. If you have not done this before, you want to cut a slit down the side of the flower and open it up. Then just remove the seed pod and wash the flower. Crumble goat cheese and mix with minced garlic and 1 tsp salt. Place about a tablespoon of the cheese mixture in the center of each flower and then roll them up and fold the flower petals in so it makes a nice pouch for the cheese. Set these aside for a moment.
Next, mix the flour, 1 tsp salt, and pepper in one dish and put the beaten egg in a second dish. Dredge each flour in the egg and then into the flour mixture. Heat your favorite frying oil. I used olive oil this time, but you could definitely use canola or vegetable. You’ll fry each blossom for about 2-3 minutes and then flip over. Drain on a paper towel or draining rack.
Foodie's Delimma 