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.