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white plate with light brown border with battered and fried zucchini flowers stuffed with a coconut yogurt and herb filling against a white background. There are thyme leaves scattered around the plate and a sliced lemon is visible in the top right of the frame

Tempura Zucchini Blossoms (AIP, paleo, vegan)


These Tempura Zucchini Blossoms are crunchy, salty and delicious with a creamy herbed “cheese” filling. They’re AIP, paleo, vegan and the perfect appetizer.



“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


  • 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) 


  1. Wash and dry zucchini blossoms, and gently remove the stamen from within each flower, being careful not to tear the flowers. 
  2. In a small bowl combine coconut yogurt, thyme, lemon zest, crushed garlic and sea salt. Adjust salt as necessary. 
  3. Carefully open each flower and scoop 1 tsp of “cheese” filling inside, folding the flower petals together to seal it in. 
  4. In a large bowl, combine cassava flour, salt, garlic powder and carbonated water.*
  5. Dredge the stuffed zucchini blossoms into the batter.
  6. Heat a large skillet with olive or avocado oil on medium heat.
  7. Once hot, add battered zucchini blossoms to pan and cook for 4-5 minutes per side until golden brown. 
  8. Remove blossoms and place on a wire rack over a paper towel-lined pan.
  9. Sprinkle with sea salt or flaky Maldon salt and serve warm.


* 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

Keywords: aip, paleo, whole30, vegan, zucchini, zucchini blossoms, thyme, fried zucchini flowers, aip cheese, tempura