Meet the appetizer that will win every spring party! Zucchini blossoms are stuffed with a basil-lemon cashew cream and deep-fried until golden brown and crisp. Not only are they pretty, they are easy to prepare and they taste great …What a wonderful excuse to get deep-frying and create a unique dish that many people have never tried before.
Lemon Basil Cashew Cream Stuffed Zucchini Blossoms [Vegan, Gluten-Free]
For the Blossoms:
- 12 zucchini blossoms, gently rinsed
- Oil suitable for deep-frying such as rice bran oil, safflower oil, sunflower oil
- 1 cup cashews soaked 2 or more hours
- 1/4 cup fresh basil, packed
- Zest and juice of 1 lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup almond milk
For the Batter:
- 1 cup white rice flour
- 1/2 teaspoon baking soda
- 1 cup soda water
- A pinch of salt, pepper, and cayenne
- Remove the stamen from inside of the blossom. Set aside.
- Prepare your filling by blending the cashews, basil, lemon zest and juice, salt, pepper, and almond milk in a high-speed blender until smooth.
- Stuff each blossom with the filling, depending on the size of your blossoms. They should be full, but not spilling over overflowing. Set aside.
- Prepare the batter as your frying oil heats to 350°F. Pour the oil into a large saucepan. Ensure it is about 2 inches deep. If you don't have a thermometer, you can throw in a 1x1-inch cube of bread.
- When it browns in about a minute, the temperature should be right.
- Whisk together flour, baking soda, salt, pepper, and cayenne. Whisk in soda water until mixed. The mixture should resemble pancake batter.
- Dip the stuffed blossoms into the batter and coat well. Let the excess batter drip off. Place the blossoms a few at a time into the oil. Cook for 2-4 minutes, turning once, until golden brown and crisp.
- Use a slotted spoon to remove the blossoms from the oil to a plate lined with paper towel. Season liberally with flaky sea salt, fresh basil, and freshly ground black pepper. Enjoy while hot.