Zucchini Blossoms
Ingredients
- coconut oil for frying (or avocado oil)
- 4 ounces goat cheese or cream cheese (OR Kite Hill Dairy Free Cream Cheese)
- 1 teaspoon Fresh Basil Leaves chopped
- 8 zucchini flowers
- 2 large eggs whipped
- Redmond Real salt to taste
Instructions
- Heat oil in a large deep cast iron pan so it is about 1/2 inch deep to 350 degrees. (I store a large mason jar of coconut oil for frying in my fridge and sift the used oil back into the jar when I am finished frying).
- In a small bowl mix the goat cheese and chopped basil.
- Clean the zucchini blossoms and fill with about 1/2 tablespoon basil goat cheese (or cream cheese). Set aside.
- Separate the eggs and whip the whites until soft peaks form. Slowly add in the yolks.
- Dip the stuffed zucchini blossoms into the whipped egg mixture so it is covered on all sides.
- Carefully place into the hot oil (working in batches if needed). Fry on all sides until golden brown, about 1 minute per side.
- Remove from oil onto a paper towel to drain. Sprinkle with fine grain sea salt.
- Place on a serving platter. Enjoy!
Nutrition
Calories: 165.3 | Fat: 11g | Protein: 6.2g | Carbohydrates: 2.5g | Fiber: 0g | P:E Ratio: 0.5