Calling all zucchini blossom lovers. This has been a staple in my Italian family since the beginning of time. I grew up on these babies and I was so excited to finally veganize this recipe. My grandma makes the best, but they are not vegan… so with some research, trial, and error, I finally perfected my own family recipe for a dose of nostalgia and tradition. So many of you were interested that I wanted to pass it along.
I made a huge batch of these when my grandparents brought over 2 dozen from a friend. I couldn’t stop eating them to save my life… not the healthiest thing ever but it’s a treat that I can’t pass up.
Recipe
You will need:
- 12 zucchini blossoms
- 1 cup flour
- 1 tsp baking powder
- 1 cup soy milk
- ~1/4 cup water
- Pinch of salt and pepper
- Vegetable oil (for frying)
- Vegan parmesan cheese (optional sprinkle for top) or use salt
To make:
- Prepare your blossoms by de-stemming and taking out pollen center. Gently rinse clean and pat dry.
- In a large bowl, add flour, baking powder, soy milk, water, salt, and pepper. You may need to add a little more water if it looks too thick – use your best judgement. Stir well until there are no lumps.
- Heat oil in pan (coat the bottom and a little more so there is a bit of height). Once hot, turn heat to medium.
- Dip blossom into your batter and add to oil – fry each side about 1-2 minutes, or until golden brown.
- Place on a paper towel or cloth to soak up oil before topping with vegan parmesan cheese or salt.
- NOTE: These are best served/eaten right away!
I hope that you enjoy these just as much as my family does. xx bianca
