Recipe: Grain Free Zucchini Blossoms

July 22, 2012 · 23 comments

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I was at the Farmer’s Market the other day and I noticed a box of zucchini flowers. How pretty! Just because I am grain free doesn’t mean I can’t have a delicacy like this! The woman at the farm stand told me to use bisquick and vegetable oil to cook them. Ha! Not me — than you very much. Mine will be much healthier and still light and delicate, I’ll show you how.

Zucchini blossoms have traditionally been eaten as a delicacy. Only the male flowers are used as they will not have any budding fruits inside. I remember that one year I tried to grow zucchini, I had mostly male blossoms — no zucchini. I was very disappointed. Had I known I could eat those male flowers I would certainly have enjoyed them.

There is nutrition in zucchini blossoms. Like zucchini squash, zucchini flowers are high in folate and potassium. I haven’t been able to find a  nutritional analysis of just the flowers, but they most likely have a nutritional profile similar to that of the zucchini squash which is also high in manganese and vitamin A.

Grain Free Zucchini Blossoms

Ingredients

  • Zucchini blossoms — as many as you like, I had 16 (they were 25 cents each)
  • fat for cooking — lard, tallow, palm shortening — I used lard
  • coconut flour for breading
  • egg for dipping
  • sea salt
  • granulated garlic

Equipment

  • Large fry pan

Instructions

  1. Carefully remove the pistils of the flower by gently opening one side of the flower
  2. While you are there, check for any insects inside (they like to hide there)
  3. Remove any long stems
  4. Heat the oil in the fry pan to a medium heat — hot enough to sizzle when you place the flowers in
  5. Set up an assemble line of a bowl for the egg and a flat plate for the coconut flour
  6. Sprinkle the seasonings on the plate of coconut flour
  7. Scramble the egg
  8. Dip the flower into the egg and let it drip off
  9. Lightly roll the blossom in the coconut flour
  10. Place in the hot pan and fry until browned
  11. This only takes a minute or two
  12. Turn the flower and brown the other side
  13. Remove to a paper towel lined plate
  14. Serve immediately — they are best right out of the pan!

This post is shared at: Sugar Free Sunday, My Meatless Monday, Monday Mania, Barnyard Hop, Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday Naptime, Traditional Tuesday, Tasty Tuesday 33, Sustainable Ways, Whole Foods Wednesday, Real Food Wednesday, Mommy Club, Gluten Free Wednesday, Allergy Free Wednesday, Cast Party Wednesday, Tastastic, Creative Juice Thursday, Full Plate Thursday, Keep It Real Thursday, Simple Lives Thursday, Pennywise Platter, Fight Back Friday, Freaky Friday, Foodie Friday, Foodie Friday, Counrty Hop, GAPS Friendly Friday, Fresh Bites Friday, Friday Food, Seasonal Celebration, Summer Salad Sunday

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