Vegan Italian Fried Zucchini Blossoms

Now, for something different.. I had seen zucchini blossoms before, but didn't think they were up my alley. However, I've heard positive things, and then heard them raved about on The Sopranos, and had to pick one up yesterday at the downtown farmer's market. Yes, one. Silly me! The recipe isn't very exact, but I think you'll see what I mean.

Vegan Pan fried Italian Zucchini Blossoms

Ingredients:

Zucchini Blossoms
Cold water
½ cup or more of Fine Breadcrumbs
Dried Spices: Oregano, Thyme, Basil
En-r-g egg replacer**
Sea Salt
Freshly Ground Pepper
Olive Oil

Optional: Nutritional Yeast or Vegan Parmesan

1. Immerse the blossoms in a bowl of cold water for at least 2 minutes. Use enough water to entirely cover each blossom. Delicately remove and dry off with a towel/paper towel.
2. In a small bowl, prepare en-r-g eggs as needed: for 2 blossoms, make at least 1 egg’s worth. In another small bowl, combine the breadcrumbs, spices, sea salt, pepper and nutritional yeast, if using. Use half a pinch of each, using more if making more blossoms.
3. Dip the blossom (everything above the stem) into the en-r-g mixture, rotating until everything is well covered.
4. Immediately cover in the breadcrumbs, again rotating the blossom and lightly shaking the bowl to cover. Sprinkle breadcrumbs directly onto if you miss an area.
5. Preheat your cooking pan with the oil to medium high, enough to cover almost half of a blossom.
6. Once heated, add the blossoms, and cook on each side, flipping once after 2-3 a side. With your hand, move the oil around so the sides cook as well, especially if you don’t want to use too much oil. Watch them, careful not to overcook.
7. When done, remove from the pan and drain on a paper towel.
8. Sprinkle with more nutritional yeast/parmesan if desired. Serve with marinara sauce or other dip. Enjoy! The above blossom is served with a roasted red pepper and fresh basil marinara.

It was super tasty, I couldn't believe it was a flower! The breading was of course, delish, and the moist middle took it um, up a notch. I will certainly pick a few more up at the next market, and try something new.

** Note on the en-r-g: normally I don't use this stuff, but I had it and really wanted the breadcrumbs to stick on such a delicate project. Typically, I bread without an egg replacer. To note, I think a blended flax slurry work probably work as well. Maybe even just water.

Fresh basil and roasted red pepper marinara. Ah, feeling Italian!