• Kara From ScaleAndTailor

Stuffed Zucchini Blossoms | 15 Minute Recipe


Zucchini Flower Recipe

Did you know you could eat the beautiful flowers that grow off your zucchini plants? I love growing Zucchini and it is an extra treat to be able to eat its blossoms. Here in Ontario they are currently in season. So go out first thing in the morning, harvest the flowers before open, stuff them with some yumminess, coat and fry in a delicious batter. Even my toddler went nuts for these.


Prep Time: 10 Minutes

Cook Time: 5 Minutes

Serves: 4


Ingredients:

- Zucchini Flowers (6-10 not open)

- Vegetable Oil (2/3 cup)


Batter

- Flour (1/2 cup)

- Garlic Powder (1 tsp)

- Italian Seasoning (1 tsp)

- Cream (1/3 cup)


Filling

- Cream Cheese (1/4 cup, softened) - Cajun Seasoning (1/2 Tbsp)


Directions:

- Make sure you cut the flowers in the morning before the flowers open up with the sun. In a small bowl mix together all the batter ingredients.

- In another small bowl, mix the filling ingredients.

- Gently open up each flower and put 1 Tbsp of filling in each flower. You can put it at the top of the flower and slowly push the filling down into the bulb of the flower. In a medium frying pan, heat oil on medium high heat. Put a drop of water in the oil, if it bubbles up, the oil is hot enough to start.

- Generously coat each flower in the batter. Place in the hot oil. Cook on each side for 2 minutes. Make sure not to over crowd them in the pan. Once cooked, place on a plate with paper towel to soak up any excess oil.

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