YIELDS: 5 servings
- 5 small zucchini with full blossoms
- 4 oz soft goat cheese, at room temperature
- 1 egg, beaten
- ¼ cup whole grain flour
- 4 Tbsp olive oil
- 1 Tbsp butter
- Salt and pepper, to taste
- Nasturtiums (edible, peppery flowers) for garnish
Very gently open each blossom. With a small spoon, place one fifth of goat cheese into the blossom over the stamen. Gently close the petals around the cheese. Repeat for each blossom.
Roll the flower only in the beaten egg. In a shallow bowl, season whole grain flour with salt and pepper, then roll the egged blossom in the mixture.
Roll the flower again in the beaten egg, then roll the twice egged blossom in the seasoned flour once more.
Heat the oil and butter in a fry pan just to smoke point. Lower the heat a bit and place zucchini-pops into the hot oil. Sauté, turning with tongs, until the flower is crisp and the zucchini is lightly browned. This should take just a few minutes.
Serve on a platter with nasturtiums.
Recipe submitted by Lisa White, member of Doylestown Food Co-op and Bucks County Foodshed Alliance. August 2014.