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Healthy Fried Zucchini Blossoms Recipe

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4.3 from 22 reviews

A delicious and healthy take on fried zucchini blossoms, stuffed with a flavorful goat cheese and herb filling, lightly coated in brown rice flour batter, and pan-fried to golden perfection. This recipe offers a crispy, savory appetizer perfect for summer or any occasion.

Ingredients

For the Filling

  • 10-12 zucchini blossoms
  • 4 ounces soft goat cheese
  • 3 tablespoons green onion, chopped
  • 3 tablespoons fresh parsley, finely chopped
  • 1 tablespoon minced garlic
  • ½ teaspoon dried basil
  • ½ teaspoon pink salt or sea salt
  • Fresh ground pepper, to taste

For the Coating

  • ¼ cup brown rice flour
  • 2-4 tablespoons water
  • ½ teaspoon sea salt

For Frying and Topping

  • 2-3 tablespoons avocado oil (for frying)
  • Flaky sea salt (optional, for topping)
  • Chopped green onion (optional, for topping)
  • Red chili flakes (optional, for topping)
  • Thinly sliced jalapeño (optional, for topping)

Instructions

  1. Prepare the Blossoms: Remove and discard the stamens from each zucchini blossom carefully, keeping the petals intact. Set the cleaned blossoms aside for filling.
  2. Make the Filling: In a mixing bowl, combine the soft goat cheese, chopped green onion, fresh parsley, minced garlic, dried basil, pink or sea salt, and freshly ground pepper. Mix thoroughly to distribute flavors evenly.
  3. Fill the Blossoms: Gently open each blossom and spoon the goat cheese mixture inside. Alternatively, use your hands to stuff the filling. Twist the petals at the top to securely close each blossom. Place filled blossoms aside.
  4. Prepare the Coating: In a small bowl, stir together the brown rice flour and sea salt. Gradually add water one tablespoon at a time, mixing until the batter reaches a slightly runny, liquid consistency suitable for coating.
  5. Coat the Blossoms: Dip each filled and closed zucchini blossom into the batter until fully coated. Allow any excess batter to drip off and set aside on a plate.
  6. Heat the Oil: In a large skillet over medium heat, heat the avocado oil until hot but not smoking, ensuring it’s ready for frying.
  7. Fry the Blossoms: Using tongs, carefully place the blossoms into the hot oil one-by-one. Cover the skillet and cook for 4-5 minutes, monitoring the bottom side until it turns fully golden brown to prevent sticking.
  8. Flip and Cook: Gently flip each blossom with a metal spatula, cooking for an additional 4-6 minutes until all sides are golden brown and the filling is heated through.
  9. Serve: Remove the fried blossoms from the pan and place them on a paper towel to drain any excess oil if desired. Sprinkle with flaky sea salt, chopped green onion, red chili flakes, and thinly sliced jalapeño if using. Serve warm and enjoy!

Notes

  • You can adjust the filling herbs and spices to your liking for personalized flavor.
  • Ensure the oil is hot enough before frying to get a crisp coating without absorbing excess oil.
  • If you prefer gluten-free, brown rice flour is an excellent choice for the batter.
  • Handle the zucchini blossoms gently as they are delicate and can tear easily.
  • Use tongs and a metal spatula carefully while flipping to maintain the shape of the blossoms.

Find it online: https://justsosavory.com/healthy-fried-zucchini-blossoms-recipe/