zucchini blossoms

By Jody

Ingredients

• 10 zucchini blossoms
• 1 cup cooked brown or white rice
• 1 small onion, grated
• 1 clove garlic, crushed
• 1 red or yellow bell pepper, minced
• 6 cremini mushrooms, chopped fine
• 1 large tomato, seeded and diced fine
• 2 tbsp fresh parsley, minced
• 2 tbsp fresh basil or oregano, minced
• 1 tbsp vegan Parmesan substitute, nutritional yeast, or Parmesan cheese
• Enough egg replacer for two eggs (or vegetable oil if you don’t have this), or two eggs
• Breadcrumbs for dredging, approximately 1 cup
• Salt and pepper to taste
• Olive oil for frying

Details

Servings 10

Preparation

Step 1

1.Immerse the blossoms in cold water for at least 10 minutes. Gently pat dry with paper towel or a soft dishcloth.
2.As the blossoms are soaking, fry the onion, garlic, mushrooms, pepper, mushroom and tomato for 5 minutes on medium with a splash of olive oil. Remove from the pan and reserve.
3.In a mixing bowl, add the vegetable mixture to the herbs and “Parmesan.” Mix until just combined, and mash slightly with a fork so the mixture sticks together.
4.Using your fingers, carefully stuff each blossom with approximately one tablespoon of stuffing.
5.Gently close the boom, and then dredge in the oil/egg, then breadcrumbs.
6.Heat enough olive oil in a frying pan or skillet to cover half of the blossom (perhaps 2 centimeters). Set to medium high.
7.Once heated, place the blossoms in the oil, and fry for approximately 3-4 minutes. Gently turn the blossom over after two minutes of frying.
8.With a slotted spoon or spatula, remove the blossoms and place onto a plate padded with paper towel to soak in the excess oil.
9.Serve warm, with a summer salad or as a topping for pasta