Thursday, May 31, 2007

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


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!


Carrie™ said...

Sounds very interesting. I've never heard of eating zucchini blossoms. What do they taste like?

Anonymous said...

i heard of that! i will like to try it. but we dont have that here.

the salsa looks good.

Vegan_Noodle said...

I've seen a few other recipes that call for zucchini blossoms, but this one looks like the best! Now if I can only find some...

theONLYtania said...

Zucchini blossoms hmm.. I shall have to look into them. They look good! Hehe. Mmm marinara.

bazu said...

Why, oh why, have I never eaten zucchini blossoms?

Melody Polakow said...

Looks awesome.. I have only had them stuffed with cheese... but I'm sure this is much better. Your sauce looks out of this world.

Are you watching the new/last season of Sopranos? Love that show and I wish it wasn't coming to an end.

b36Kitchen said...

i had raw zucchini blossoms once filled with a raw "cheese" it was really good but i never think to buy some to cook and eat at home.


Judy said...

Yeah, I've never tried them either, but they do intrigue me. They sound so tasty.

david santos said...

Thanks for you work and have a good week.

erica said...

Or should I say... "Magneta"?

Wait, what do I even mean by that?!? I don't know. It's monday.

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