We had the most amazing stuffed zucchini blossoms on our honeymoon in Rome and it’s nearing that time of year again. If you can get your hands on some at the farmers’ market, these are not to be missed. Whilst I do love them shallow fried, these are simply pan-fried for a nearly oil-free version that leaves you feeling great and not inflammed from unhealthy vegetables oils. I also found it best to stuff unblanched blossoms. I experimented over a few weeks and found this method to be the best.

12 zucchini blossoms

3/4 cup soft goats’ cheese

1 egg yolk

1/4 cup grated gruyere

4 slivered basil leaves

pinch sea salt & cayenne

Flour dredge:

1 cup rice flour

1 teaspoon baking powder

1/4 (80ml) cup cold water

Method:

1. In a medium bowl stir together the filling until incorporated.

2. Carefully stuff each zucchini blossom. Set aside.

3. Preheat a non-stick frying pan over medium to medium-high heat. Drizzle just a bit of olive oil into the pan.

4. Quickly and carefully dredge 4 zucchini blossoms and place into the hot pan. Turn using tongs when browned on one side and repeat - approx. 1-2 minutes/side

5. Repeat with remaining blossoms. Enjoy right away.