Some weeks back, I went to my favorite farmer’s market in Mountain View and came across some beautiful baby zucchini with the blossoms still attached. I was inspired, so they came home with me. Because I’m eating egg-free for Baby Yum, I knew I couldn’t make an egg batter for them, but I thought maybe club soda might provide some fizz for battered zucchini. I folded some gluten free flour and seasonings into club soda and dipped the baby zucchini and blossom into the batter and then fried them in a pan. A little salt sprinkled over the top was the finishing touch on some very special and unique appetizers. I’ve made these several times since in celebration of the bounty of farmer’s markets. This weekend I didn’t come across any zucchini blossoms, but I did bring home some little round zucchini that cried out for special treatment. I thinly sliced these zucchini, dried off the slices, dusted them with sorghum flour and then battered them and pan fried them. They were wonderful as appetizers served with Muir Glen organic pasta sauce, and were equally good as a main course served on buckwheat grit “polenta” drizzled with sauce.
I hope you enjoy this recipe as much as we have. Every time I make it, our meal becomes a special occasion, and this dish reminds me that fresh, local ingredients can be the best inspiration for a gluten-free and/or vegetarian diet.
Looking for more gluten-free, vegan fried veggies? Try Fried Artichoke Fritters *contains corn*
This recipe is linked to Slightly Indulgent Tuesdays where you will find many other great and mostly gluten-free recipes.
Egg-free Gluten-free Fried Zucchini Blossoms
1 package zucchini with blossoms or 2-3 fat, short farmer’s market zucchini, sliced with ends removed
2/3 cup sorghum flour or 1/3 cup sorghum, 1/3 cup buckwheat or other flavorful whole grain gluten-free flour
1/6 cup arrowroot starch
3/4 cup club soda
1 tsp. your favorite seasoning (Italian seasonings, pasta seasonings, whatever)
1/4 tsp. salt
extra gluten-free flour for dusting
Sift together flour and whisk together with club soda. If you think the batter is too thin, add more of your main flour 1 tbsp. at a time until you like the texture. For zucchini and blossoms, slice in half. For zucchini, dry each slice with a paper towel and dust with flour. Heat a tablespoon or so of oil in a cast iron or nonstick pan on medium-high. Immerse zucchini in batter and place on hot griddle. Turn gently when golden brown and fry other side. Add a little extra oil to the pan if necessary. Remove to wire rack, sprinkle with additional salt and let cool slightly.
Serve zucchini with blossoms plain, Serve zucchini slices with marinara or your favorite pasta sauce on the side.