Description
These Tempura Zucchini Blossoms are crunchy, salty and delicious with a creamy herbed “cheese” filling. They’re AIP, paleo, vegan and the perfect appetizer.
Ingredients
Scale
“Cheese” Filling
- 1 pint (10-12) zucchini blossoms
- 1/2 cup full fat, unsweetened coconut yogurt (ensure ingredients are AIP compliant)
- 1 tsp fresh thyme, finely chopped
- 1 clove garlic, crushed
- 1 tsp lemon zest
- 1 tsp sea salt
Tempura
- 1/2 cup cassava flour
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 3/4 cup carbonated water
- 1/2 cup olive oil or avocado oil (for frying)
Instructions
- Wash and dry zucchini blossoms, and gently remove the stamen from within each flower, being careful not to tear the flowers.
- In a small bowl combine coconut yogurt, thyme, lemon zest, crushed garlic and sea salt. Adjust salt as necessary.
- Carefully open each flower and scoop 1 tsp of “cheese” filling inside, folding the flower petals together to seal it in.
- In a large bowl, combine cassava flour, salt, garlic powder and carbonated water.*
- Dredge the stuffed zucchini blossoms into the batter.
- Heat a large skillet with olive or avocado oil on medium heat.
- Once hot, add battered zucchini blossoms to pan and cook for 4-5 minutes per side until golden brown.
- Remove blossoms and place on a wire rack over a paper towel-lined pan.
- Sprinkle with sea salt or flaky Maldon salt and serve warm.
Notes
* You want the mixture to be pourable and easily coat the flowers, so add more a little more bubbly water to achieve this consistency if necessary.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizers