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Hi friends,
Happy Tuesday,
I hope your week is going well,
Zucchini, also known as courgetti, is in full force at the supermarkets. However, for this recipe, you will have to explore the farmers' market. It is the best place to find zucchini blossoms. I understand that farmers' markets are not everywhere, but if you happen to live near one, I highly recommend you visit and see what is available.
Toward the end of this letter, I will supply a link to help you find a local CSA (Community-Supported Agriculture) group or your local farmer's market (if you live on the east coast).
There are so many benefits to eating local produce. I am a huge supporter of learning more about farming and growing. I find it remarkably interesting and a needed tool everyone should know about. I grew up surrounded by a beautiful garden of flowers and fresh herbs. I remember how beautiful it was this time of year. That is why I believe in supporting local growers. The taste and quality are superb. I have been craving something different and delicious. I wait all year to use squash blossoms.
We sometimes forget to Eat the Whole Plant.
Did You Know?
Zucchini has beautiful delicate edible orange flowers on top. Everyone concentrates on the zucchini fruit. There is little talk about eating the blossoms. Please do not throw them away; zucchini flowers are flavorful and delicious. Zucchini is rich in nutrients and antioxidants. They are also an excellent source of vitamin C.
You can sauté́ them. You can even stuff them. I add fresh herbs to the creamy goat cheese filling. The goat cheese supplies a nice tang. If you are vegan, swap for vegan cheese. Please add your favorite cream cheese brand. An important note: make sure the cheese mixture is inside the flower. To prevent it from leaking into the oil, twist the top of the flower gently.
Using fresh herbs will define your cooking. They add color, freshness, texture, and rich flavor to any dish. It is a simple recipe that is tasty.
This dish is fried. I normally do not fry anything, but for this recipe, frying adds a nice crispy texture and a beautiful golden color. This recipe is a family favorite. Please try it!
I hope it will become a favorite for you as well.
The Recipe
Herb Stuffed Zucchini Blossoms
© Sam Brown for Joy of Eating Plants
Ingredients:
Avocado oil or grapeseed oil (for frying)
1 1/4 cups rice flour
1/2 teaspoon sea salt or season to taste
1/8 tsp black pepper
12-ounce chilled can of sparkling water
zucchini blossoms (please remove the stamens it is, found inside the flower)
10.5 ounces of goat cheese (If you are vegan, use your favorite vegan cream cheese)
1/2 tsp of chopped rosemary
1/2 tsp of thyme
1/2 tsp of chopped chives
Directions:
In a large pot, heat about 1/2 cup oil over medium heat.
Combine your flour and salt in a medium bowl and whisk in sparkling seltzer water until almost smooth (make sure there are no lumps but do not over-mix.)
Take the goat cheese and place it into a bowl. Chop up some rosemary, chives, and thyme and mix them into goat cheese. Add a pinch of black pepper and salt.
De-stem the flower and be careful because the flower is very delicate. Open the zucchini flower and add 1 tablespoon of goat cheese mixture. Make sure the cheese mixture is inside the flower. Twist the top of the flower gently to prevent the cheese mixture from leaking into the oil.
Start the coating process by taking the stuffed blossoms, one by one, and dipping them into the batter to shake off any excess. Gently lay each flower in the hot oil. Do not overcrowd the pan.
Let them cook, flipping once with a spatula. Cook them for about 2-3 minutes in total. Cook them until they are golden brown. Transfer the flowers to a rack or plate; covered with paper towels to drain the excess oil.
Sprinkle with some more sea salt and enjoy while they are hot.
If you missed my July issue, check out the link below.
Important links worth sharing
12 Health and Nutrition Benefits of Zucchini
How to find a CSA or Farmer’s Market
Grow NYC Fresh Box “Fresh Food Box, allows customers to pay in-advance for a per-assembled box of healthy, fresh fruits and vegetables grown primarily by regional farmers and sourced through Grow NYC Wholesale.”
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Sending you my hugs and love,
Sam
BE HAPPY, BE HEALTHY, BE YOU!
What was your inspiration when making this recipe?
This recipe was inspired by my Italian friend named Susan. We would meet once a week for lunch and loved to share a plate of stuffed zucchini blossoms. I made this recipe years ago and used goat cheese as the base stuffing. Back then, there were limited options for a good vegan cream cheese.
Today, I use almond or cashew-based cream cheese, when they are available. Non-GMO Soy will also make an excellent alternative as a vegan cheese. Unfortunately, I am allergic to soy. Never be afraid to experiment and use new flavor combinations. Have fun and play with the recipe. Enjoy!