Community Cookbook
Black Olive (Zucchini) Blossoms
Erki Viirand
Farmers markets are bursting this time of year with gorgeous yellow zucchini blossoms. If like me you see their shining faces as challenges to shake the gluten, dairy and egg that so often cover them by the time they hit the table, check out this delicious alternative. As fancy-looking as they are quick to make - and easier than it sounds!
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Ingredients:
2 Tbsp black olive tapenade
2 Tbsp lemon-flavored hummus
1/4 cup chopped fresh basil
2 Tbsp chopped fresh oregano
1/2 cup sweet sorghum flour
1/4 cup coarsely-ground cornmeal
sea salt, to taste
freshly-cracked pepper, to taste
1 tsp xanthum gum
4 Tbsp water, divided
grapeseed oil
1 dozen freshly-picked zucchini squash blossoms -
Instructions:
In a small bowl, mix together the tapenade, hummus and herbs in a small bowl until thoroughly combined. Set aside.
In another small bowl, whisk together sorghum flour, cornmeal, salt and pepper until they are thoroughly combined. Whisk the xanthum gum and 2 tablespoons of the water in a small teacup until frothy. Mix into flour mixture with a fork, blending until all clumps are broken up and evenly mixed.
Using a very small spoon, gently place just enough of the tapenade mixture into the center of each blossom to fill it just up to where the petals begin to separate and fan out and place carefully on a plate (approximately 1 tsp, depending on the size of the blossoms).
Heat enough grapeseed oil to create a 1/2 inch layer on the bottom of a large stainless steel skillet over medium-high heat.
Meanwhile, place filled squash blossoms one at a time in bowl of cornmeal-flour mix. With your fingers, sprinkle a little bit of the mix onto the top of the blossom and then carefully roll each in the flour mix, gently pinching the top of the petals together to keep the tapenade inside. Replace each gently on the plate, being careful not to knock off the flour mix. You will have flour left over.
Drop a tiny pinch of the flour mix into the oil; the oil is hot enough when the flour sizzles and quickly becomes golden. Carefully place the squash blossoms, one at a time, into the hot oil in a spiral pattern to make it easier to remember what order you put them in. Fry blossoms until the bottom sides turn golden (2-4 minutes).
Being careful not to get splattered by the oil, use two mini small silicone spatulas to turn the blossoms over, starting with the ones you put in first (we tried this with chopsticks and found it difficult to avoid breaking the blossoms). Continue to fry until the other side is golden as well and then carefully remove to a serving plate. Allow to cool several minutes before serving. - Serves: 3-4
- Cuisine: American (general)
- Cooking method: Pan fry
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol
- Just right for...: Elegant evenings, Light fare, Summer favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15 minutes or less
- Substitution ideas: If you have difficulty with grapeseed oil, replace with another oil of choice (but keeping in mind that olive oil smokes at a lower temperature than most and is therefore a poor choice for frying).
- Specialty Diets: Vegan, Vegetarian
Published in
Appetizers & Snacks
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