Stuffed Zucchini Blossoms | Koko's Kitchen | Vegan

Stuffed Zucchini Blossoms | Koko's Kitchen | Vegan

Every single year I swear that I am going to pick the zucchini blossoms in my parents garden and fry them up. Every year the quick window of opportunity passes without me getting my lazy butt up to pick them before it’s too late. This year was different, though – I carpe’d the crap outta the diem and got my act together.

Stuffed Zucchini Blossoms - Koko's Kitchen

Look how pretty these flowers are! They are easy to prepare and they taste great…what an excuse to get deep-frying and create a unique dish that many people have never tried before.

I did a quick search and learned that most commonly squash blossoms are stuffed with goat cheese or cream cheese mixtures. I thought a simple, fresh, lemon and basil cream would be great for this type of recipe. I used cashews to create a creamy, flavourful ‘cheese’ stuffing.

If you don’t have zucchini blossoms in your garden, fear not! This time of year they can often be found in organic grocery stores, or at farmers markets. Also…any type of squash blossom can be used- not just zucchini! Have some fun and try out a different variety, I would love to hear how it goes!

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Stuffed Zucchini Blossoms - Koko's Kitchen

Stuffed Zucchini Blossoms - Koko's Kitchen
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Stuffed Zucchini Blossoms
Zucchini blossoms stuffed with a basil-lemon cashew cream and deep-fried until golden brown and crisp.
Course: Appetizer
Servings: 12 blossoms
Author: Koko
Ingredients
Blossoms
  • 12 zucchini blossoms gently rinsed
  • Oil suitable for deep-frying ie. rice bran oil, safflower oil, sunflower oil
  • 1 cup cashews soaked 2+ hours
  • 1/4 cup fresh basil packed
  • zest and juice of one lemon
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 cup almond milk
Batter
  • 1 cup white rice flour
  • 1/2 tsp baking soda
  • 1 cup soda water
  • pinch of salt, pepper, and cayenne
Instructions
  1. Remove the pollen-y stem part inside of the blossom (those are official terms). Set aside.
  2. Prepare your filling by blending the cashews, basil, lemon zest and juice, salt, pepper and almond milk in a high-speed blender until smooth.
  3. Stuff each blossom with the filling, depending on the size of your blossoms. They should be full, but not spilling over overflowing. Set aside.
  4. Prepare the batter as your frying oil heats to 350 degrees. Pour the oil into a large saucepan. Ensure it is about 2 inches deep. If you don't have a thermometer, you can throw in a 1 x 1 cube of bread. When it browns in about a minute, the temperature should be right!
  5. Whisk together flour, baking soda, salt, pepper, and cayenne. Whisk in soda water until mixed. The mixture should resemble pancake batter.
  6. Dip the stuffed blossoms into the batter and coat well. Let the excess batter drip off. Place the blossoms a few at a time into the oil. Cook for 2-4 minutes, turning once, until golden brown and crisp.
  7. Use a slotted spoon to remove the blossoms from the oil to a plate lined with paper towel. Season liberally with flaky sea salt, fresh basil and freshly ground black pepper. Enjoy while HOT!

Stuffed Zucchini Blossoms - Koko's Kitchen

 

Stuffed Zucchini Blossoms - Koko's Kitchen

Stuffed Zucchini Blossoms - Koko's Kitchen

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  • They look amazing! I love that cashew filling..so GOOD!

  • Divya @ Eat. Teach. Blog.

    wow this looks delicious, ive never seen anything like it!

  • Thanks Divya! They are not very common, but if you ever get the chance to try zucchini blossoms I would definitely recommend it!!

  • Thank you so much Angie! I thought it made a great dairy-free alternative!

  • These are so pretty & I love that you used cashew cream instead of the usual goats cheese. I’ve never eaten zucchini flowers before, but I’d love to give them a try.

  • This post excites me! I’ve always wanted to try stuffed zucchini blossoms but I have a hard time finding them. They look delicious!

  • Colleen Milne

    Oh, I’ve always meant to make stuffed zucchini blossoms and since I have them in my garden, maybe now I finally will. Yours look amazing!

  • Thank you Sharon! They are not so common but I really enjoyed them!! See if you can find them 🙂

  • Thanks Dana!! Yeah, they aren’t very common! I have seen them at farmer’s markets and specialty grocers though! Keep your eyes peeled 🙂

  • Oooh, yes give them a try! I’m annoyed it took me this long to get my act together- they are so yummy, I wish I had tried them before!!

  • Dylan

    Wow, I have never seen anything like this! Way to pick those blossoms!

  • Thanks Dylan!! I’m glad I got my act together this year 😉

  • OMG, do they look amazing. Here in Mexico we put them in quesadillas, which is great, but if more people knew about this cooking method I think they would be hugely popular. Great recipe!

  • In quesadillas! Really? That’s great to know. I’ll have to try that one day! 🙂

    You’re right though, you can’t go wrong with deep-fried cooking – I bet they would be popular!!