Freshly picked zucchini blossoms are a special summer treat. These beautiful, golden blossoms grow from the zucchini plant and announce the beginning of a new vegetable. They are delicate, yet sturdy and have a subtle earthy taste. You can find blossoms at your local farmers market or grow your own zucchini in large pots. The Kilpatrick Family Farm in Washington County, New York grew the beautiful blossoms we have featured.
- 6 Zucchini blossoms
- Cold goat cheese
- Basil leaves
- 2 Eggs
- 1 1/2 cup panko bread crumbs
- 1 tsp of salt
- 1/4 tsp of pepper
- Cast iron pan heated with 1/8 inch of canola oil
- Gently wash and dry zucchini blossoms.
- On a plate mix panko, salt and pepper.
- Beat eggs in a small bowl.
- Gently stuff flower with 1-2 teaspoons of goat cheese with your fingers.
- Slide a whole basil leaf inside the blossom.
- Gently twist petals together and dip in egg.
- Roll in panko mixture.
- Prepare frying pan, and fry until golden brown.
- Transfer to a plate with a paper towel on top to absorb excess oil.
- Serve immediately.
This Recipe is from The Chef Republic