To say that these tempura zucchini blossoms were delicious would be the understatement of the century. These crunchy, yet delicate blossoms are absolutely perfect for summertime dining. We truly wish we could eat these every single day, but alas, these blossom only once a year! Until next time!
- 5-6 zucchini blossoms, freshly cut
- 5-6 tablespoons goat cheese
- 1 tablespoon chives
- 1/2 cup Beetnik Gluten Free All Purpose Flour
- About a half cup of sparkling water
- Sea salt and freshly grated pepper
- Olive oil for frying
Prepare your blossoms for cheese stuffing! Gently pull the wood stems from the blossom and discard.
Incorporate the chives and goat cheese so that the herbs are evenly spread. The blossoms are very delicate and will open easily, so handle with care.
Using a pastry bag or spoon, pipe the cheese into the center of the blossom. Make sure to push the cheese straight to the bottom so that it does not become dislodged during the frying process.
Heat your pan of olive oil until it reaches 350 degrees. We do not want to burn the blossoms, so make sure the pan doesn’t become too hot!
Place 1/2 cup of Beetnik’s All Purpose Gluten Free Flour into a large mixing bowl. Add a half cup sparkling water (Adjust as needed). Whisk the batter until smooth and then lightly coat the cheese stuffed blossoms with the batter.
Once ready, gently place the blossoms into the frying pan. Let sit for about a minute and then remove blossoms and place on paper towels.
Season with salt and pepper and serve on a bed of tomato confit!