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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{ 20 comments… read them below or add one }

1 Erin @SalmonAtSeven July 22, 2012 at 10:07 pm

Oh yummy! I think I might be in love. I’ve never had the opportunity to try squash blossoms of any variety. I’m still waiting for my zucchini to blossom but have high hopes, despite an exceptionally cold summer. Hopping over from Melt in Your Mouth Mondays. xoxo

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2 Lauren July 23, 2012 at 6:58 am

…and if you do dairy, stuff them with a little cream cheese or quark and herbs before “breading” and frying – deeeelish! I’m with Erin though in that our harvest has been so bad I havne’t seen any squash blossoms at the market at all this year.

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3 Charlotte July 23, 2012 at 7:06 am

Ha! I noticed these at the farmers market too. Now you have given me a reason to try them!

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4 Teresa July 23, 2012 at 7:11 am

When I was a kid my mom use to fix pumpkin blossoms that way. It’s been a few years since I have fixed them. Good memories.

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5 Lauren @ Empowered Sustenance July 23, 2012 at 8:33 am

These look so beautiful! I was wondering how much lard you used for frying–was it a thin coat on the bottom of the pan, or was it a thicker layer (like 1/4 of an inch or something)? I’ve never tried zucchini blossoms but this recipe gives me an excuse to buy them at the farmers market!

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6 Jill July 23, 2012 at 10:03 am

Hi Lauren,
I twas in between — enough to have some swimming around in the pan but not so much that they are drowning in oil. Hope this helps!

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7 Laura Mc July 23, 2012 at 8:55 am

I had them years ago on top of a salad that had goat cheese. It was delicious! Love Lauren’s idea of stuffing them.

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8 Sandy July 23, 2012 at 10:57 am

Male blossoms? How do you tell the difference? I have never noticed them at the market, but will look from now on!

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9 Caralyn @ glutenfreehappytummy July 23, 2012 at 2:24 pm

what a unique recipe! sounds delicious!

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10 France @ Beyond The Peel July 23, 2012 at 5:07 pm

Beautiful Jill! They do look light and delicate.

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11 Miz Helen July 26, 2012 at 10:13 am

What a delicious treat, and I have blooms on the plants to make this, it is going to be so good. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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12 April @ The 21st Century Housewife July 26, 2012 at 5:45 pm

What a lovely treat – zucchini flowers are so delicately delicious, and I love how you have prepared them!

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13 Connie July 26, 2012 at 8:14 pm

Looks delicious.

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14 Diane Balch July 28, 2012 at 4:10 pm

I love these and my family thinks it is crazy to eat flowers. My grandmother from Italy always made these.

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15 Kelsy at The Liberated Kitchen July 28, 2012 at 9:53 pm

Aw, man, these look so good. I miss breading since going grain free! Thanks for sharing this on GAPS Friendly Friday!

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16 Elsa July 31, 2012 at 8:16 am

I love the idea of using coconut flour. They look amazing!

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17 Linda July 31, 2012 at 8:16 pm

I have never eaten zucchini blossoms, but you sure make them look good. Coconut flour sounds much better than Bisquick!

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18 Debbie @ Easy Natural Food August 2, 2012 at 1:31 pm

Yummy, the golden brown breading looks delicious! Thanks for sharing this with Summer Salad Sundays, look forward to seeing you again soon!

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19 Leslie August 23, 2012 at 5:25 pm

Thanks so much for this post. I was just wondering which blossom I could use to make a riccota herb stuffed squash blossom. The blossom on the end of the squash stays for almost a week can that be used also? For Sandy above the male blossom is the one that doesn’t form a squash, so it forms the leaf.

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20 Jill August 23, 2012 at 6:44 pm

Hi Leslie,
I’m sure it can — it is best to use them the day they are picked.

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