Chefs4You
Zucchini Blossom Appetizer Paleo and Gluten Free! Adapted from the Nourished Caveman This 4 ingredient recipe is a seasonal treasure from Italian culture.
Ingredients: 8-12 Fresh Zucchini Blossoms 1- tablespoonful Coconut oil for frying 2 eggs (salt to taste) 2 cups almond flour
Instructions:
Squash Blossoms
Description/Taste - The male flower of a squash plant is a very delicate yellow flower that is the first to appear on vines that produce mature squash. Varying in shades of yellow and orange, they are at their very best when freshly picked. Offering a similar flavor to that of the squash it produces, the flower's taste is milder. Having surprisingly meaty petals, edible squash blossoms may be enjoyed from both summer and winter squash.
Seasons/Availability - Locally grown Macho Blossoms are available year-round with a peak season in spring.
Current Facts - The blossoms of all squash plants are edible, though zucchini squash are the most common source of macho blossoms. Having very meaty petals, edible squash blossoms may be eater from both summer and winter squash.
Nutritional Value - Low in calories and sodium, macho squash blossoms are high in fiber. An excellent source of vitamin A, they offer a good source of iron, potassium, vitamin C, calcium and contain beta carotene.
Applications - Squash blossoms should be used immediately, the day they are purchased. Chop and saute with garlic or onions, add to quesadillas, soups and stews, omelets or pizza. Stuff with cheeses, herbs, meat or seafood. Batter or bread and deep-fry, with the remaining stem intact for ease of preparation. Keep cool and dry until ready to use.
Geography/History - Commonly used in Southwestern and Mexican cuisines, macho squash blossoms are especially favored by the Mexican-American population. Macho blossoms are also popular in Italian cooking and in California cuisine.
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