Nothing pleases us more than seasonal produce and zucchini flowers are exactly one of those seasonal delicacies that we look forward to every year. They are such an efficient vehicle for pretty much any stuffing and make an excellent starter, snack or side dish. Every time we see a bundle of these orange/yellow flowers at the farmers market we get super excited in anticipation of this decadent treat!
A lot of people shy away from fried food and its a pretty good principle when it comes to eating out. However, we all know that fat is making a comeback and at home you can choose a healthy oil to fry in. Here we use pure olive oil which offers a good nutritional content and compliments the flavors in this recipe, plus the occasional home made fried good is another way to get an extra portion of vegetables in to your family! However, you can also pan fry these or roast them in the oven if you really don't want to deep fry.
If you haven't tried zucchini flowers before you really should and here's your chance! Try them stuffed with our recipe for vegan ricotta made with cashew nuts and Sari Foods Non-fortified Nutritional Yeast. Crispy batter, sweet flower and creamy filling.... honestly - you won't look back!
Ingredients: Makes 12.
For the Vegan Ricotta:
1 1/2 cups raw cashews, soaked overnight
1/2 cup water
juice of 1 large lemon
2 tablespoons Sari Foods Non-fortified Nutritional Yeast
1 garlic clove
1 tsp honey
handful chopped chives
pink himalayan salt & black pepper, to taste
For the stuffed zucchini blossoms:
12 zucchini blossoms/courgette flowers
1 cup + 2 tbsp sparkling water
1 cup plain flour
1/8 tsp baking soda
pure olive oil
Fill a pan with the olive oil until around 1/2 an inch deep and leave to heat over a medium heat while you prepare the flowers.
Make the vegan ricotta next. Place the soaked cashews, water, lemon juice, nutritional yeast, garlic, honey and chives in a blender and blend until smooth and creamy in consistency. Season to taste.
Gently open the zucchini flowers and add approximately 2-3 tsp of the vegan ricotta in to each flower and twist the tips to seal.
Next add the flour, baking soda, sparkling water to a bowl and whisk until a thick batter has formed.
Once the oil is hot, dip a stuffed flower in the batter and place gently in the oil. Cook for 2-3 minutes until crisp and golden brown before turning gently to crisp the other side. Remove to a plate lined with kitchen towel to absorb excess oil. You can cook 2-3 at a time depending on their size but be careful not to overfill the pan as they won't cook properly or crisp up.
Eat and enjoy straight away!
Peace, love and seasonal stuffed treats from the Sari Foods family!