Mother’s Day is May 8 and what better way to celebrate than with flowers, edible flowers. Zucchini blossoms, the beautiful orange blooms of the zucchini plant, are starting to arrive this time of year. They are delicate and so you will most likely only find them at the farmer’s market. Keep an eye out or ask the farmer. Sometimes they keep them in the truck for those of us smart enough to ask for them! These little gems make a perfect little appetizer or side dish, stuffed with homemade cashew ricotta and fried. Your mom with thank you.
Stuffed Zucchini Blossoms
1/2 cup flour 1/2 cup sparkling water 1/4 teaspoon salt 6 squash blossoms Safflower oil or other high heat oil
Cashew Ricotta 1/2 cup cashews, soaked overnight, processed and drained
1/2 cup filtered water 1 teaspoon lemon juice Garlic powder Salt and pepper
Soak the cashews overnight. Drain and process with 1/2 cup water. Place the mixture into a strainer (with a very small mesh) to drain the excess water. When the water has drained out, season with garlic powder, lemon juice, salt and pepper.
In a mixing bowl, whisk together the flour, sparkling water, and salt. Set aside.
Delicately open the blossom and spoon in the cashew cheese. Twist the petals at the top to keep them closed.
Pour 2″ of high heat oil into a deep pot and let it get good and hot.
Dip the blossoms into the batter and let any excess drip off. Drop into the oil and fry for 1 to 2 minutes until golden. Drain them on a paper towel. Enjoy!
For more vegan recipes by Lisa Dawn Angerame, visit here.