Quite possibly my favourite ever recipe and food to share. Side note, everyone loves fried cheese. My mama and sister are both masters of the zucchini flower and I’m practicing to jump into the league. It’s a bit of a family tradition to gather, cook and eat this when we all come together.. Hunting down the best zucchini and their blossoms from my sister’s most awesome patch for veggies. Traditionally the recipe requires goats cheese, my vegan version uses a very delicious cashew cheese, the best in my mind are Botanical Cuisine + Peace, Love + Vegetables. Feed the minds indeed. X
Ingredients for 4 people:
12 zucchini blossoms/courgette flowers
1 1/2 cups soda water
1 1/4 cup plain gluten-free flour
1 jar cashew cheese (mental note, I will learn to make my own this year.)
Carefully peel back the petals on the courgette flowers and stuff with one or two teaspoons of cashew cheese. I use to love watching my mama do this when I was little, still do.
Mix the soda water and gf//flour together and let it sit for five minutes.
Heat the oil (enough to be around 1/2-inch deep) in a frying pan or wok until it sizzles when you drop in a little mixture to test.
Once the oil is hot, dip a stuffed courgette flower in the flour and soda water mixture until coated completely, place it in the hot oil. Repeat with the other courgette flowers, but be careful not to crowd the pan – you will need to fry these in batches!
Allow the flowers to fry for 2-3 minutes, you want them golden brown. Flip them and cook for another 1-2 minutes.
Once the flowers are crispy, remove to a plate coated in paper towel to drain the excess oil.
To serve: Plate up, serve with fresh peppery rocket and a spicy home-made relish or a garden salad with fresh figs and lime. Eat while crispy and warm! High five yourself. X