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.

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Recipe Summary

prep:
20 mins
cook:
8 mins
additional:
45 mins
total:
1 hr 13 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill a large bowl with cold water and ice.

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  • 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.

Cook's Note:

Refrigerate zucchini flowers in a tightly sealed bag until ready to use. Use within 2 days!

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

465 calories; protein 5.1g 10% DV; carbohydrates 37.2g 12% DV; fat 34.1g 53% DV; cholesterol 66.1mg 22% DV; sodium 181.2mg 7% DV. Full Nutrition