My "From the Garden" series features recipes that make use of fresh produce straight out of the garden (or from farmer's markets, farm stands, pick-your-own, etc.) It's going to be a tasty summer! Click here to see the other recipes in the series.
My zucchini plants are growing like CRAZY! They are vining out so much that I think I will need to extend my fence and give them more room!
There are at least 10 zucchini growing that are 3-4 inches long, but they aren't ready to harvest yet! Lucky for us, mother nature gives us a lovely little appetizers to hold us over until the squash are ready to harvest. And those would be ZUCCHINI BLOSSOMS!
I had never tasted zucchini blossoms before, but let me tell you, fry them up, and these things are GOOD! Garden fresh, crunchy, salty. I only had 6 ready to harvest at one time, but I am still thinking about them and patiently waiting for more to be ready to pluck!
Since I was following Whole30 when I made these, I didn't stuff them with anything. But for the next batch, I think I will fill them with cheese before dipping and frying. Because cheese.
These babies are Whole30 compliant, gluten free, grain free, dairy free, and vegan! Wahoo!
Fried Zucchini Blossoms
Makes: 6 squash blossoms
1/3 cup coconut flour
1/3 cup almond meal
1/3 cup olive oil
1/2 tsp oregano
1/2 tsp onion powder
salt & pepper
1 tsp Frank's Red Hot or any hot sauce
1 tsp water
First prepare your zucchini blossoms. Check them carefully for bugs (each of mine had one little black/yellow bug inside!). Remove the pistil/stamen from the middle of the flowers. Gently rinse them in cold water, then dry in a salad spinner (or lay them out on paper towels to dry).
Prepare your dipping station. In a wide, flat bowl, combine egg, hot sauce, and water. Whisk together to create the egg wash. In a separate wide, flat bowl, combine flours, oregano, onion powder, and a sprinkling of salt and pepper.
Heat the olive oil in a skillet over medium/high heat.
TIP: Test to see if the oil is hot enough by dropping in a tiny pinch of the flour. If it sizzles, it is ready to go!
For each zucchini blossom, first dip it into the egg wash, then dredge in the flour mixture. Add to the hot oil and fry on the first side for about 3 minutes or until the coating is golden brown. Flip to the other side and fry for another 3 minutes or so.
Once all of the blossoms are a delicious golden brown, remove them to a paper towel lined sheet (to drain) and season with salt.
Enjoy immediately (trust me, they won't be around for long!).
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