They are very fragile and should be cooked within a day or two. I wasn’t sure what I was going to stuff them with, but I knew I didn’t want to go to the store for additional ingredients. Which left me to use what was on hand… and there’s always a lot on hand in my kitchen.
I decided to use goat cheese, since I had an entire log of it. But what to use with it?? I didn’t have any spinach, which would have also been a good choice. I opened the fridge and saw that I had some extra hearts of palm that had been leftover from the day before. They would work perfectly!
Here’s the recipe that I came up with. I don’t measure ingredients in my kitchen, unless I’m baking. So, you don’t need to be exact with this recipe.
12 Zucchini Blossoms
1 – 16 oz. log of goat cheese
2 large hearts of palm (they were about 2″ in diameter)
2 cloves of garlic
1 teaspoon Italian Seasoning (if you don’t have that on hand just use a combination of thyme, oregano, and basil)
salt & pepper, to taste
1 cup of vegetable oil
1 cup of bread crumbs
1 egg, mixed with about 3 Tablespoons of milk
I washed the zucchini part of the vegetable, but not the blossoms because they are just too delicate. Then set on paper towels to dry.
Now let’s prepare the stuffing. Just put all the ingredients into the food processor and pulse until smooth. Taste and adjust to your palate, if necessary.
Pour the oil into a saucepan so that it is about 2 inches deep. When you are about halfway through stuffing the zucchini blossoms turn on medium heat, so by the time you’re finished stuffing the blossoms your pan is ready.
(I’m actually using one of my kitchen gadgets.)
After you have stuffed all the zucchini blossoms you will dip them into the egg mixture and then in the bread crumbs, being sure to coat them completely. You have the option of dipping the entire zucchini in the egg and bread crumbs. I left the little zucchini uncoated, but it’s up to you.
Only put a few in the saucepan at a time, being sure not to crowd them. Once the zucchini blossom has fried on one side, turn it over. They fry up pretty quickly, so keep an eye on them. When one batch is done allow it to drain any excess oil onto paper towels and start the next batch. When they are all fried, arrange them on a plate and serve right away. Enjoy!!