Dairy-Free Stuffed Zucchini Flowers
Delight in the elegance of Dairy-Free Stuffed Zucchini Flowers, a plant-based twist on a classic gourmet dish. These delicate blossoms are filled with a creamy, ricotta-like mixture made from mashed tofu, nutritional yeast, fresh basil, and a hint of zesty lemon juice for a burst of flavor. Coated in a chickpea flour batter and fried to golden perfection, they achieve a delectable crisp while keeping their soft, savory filling intact. Perfect as a stunning appetizer or snack, this recipe is ideal for vegan diners or those seeking dairy-free indulgence. Serve warm, garnished with fresh basil, to elevate any meal with their blend of textures and flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Fresh zucchini flowers
- 200 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 tablespoon Lemon juice
- 2 tablespoons Chopped fresh basil
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cup Chickpea flour
- 0.5 cup Water
- 1 cup Vegetable oil (for frying)
Instructions
Gently rinse and pat dry the zucchini flowers. Remove the pistil (inside stem) carefully to avoid tearing the flower.
In a medium bowl, mash the firm tofu with a fork until it achieves a ricotta-like consistency.
Add nutritional yeast, garlic powder, lemon juice, basil, olive oil, salt, and black pepper to the mashed tofu. Mix well to form a creamy filling.
Using a small spoon or piping bag, stuff each zucchini flower with about 1-2 teaspoons of the tofu mixture. Twist the petals gently to seal the filling inside.
In a separate bowl, whisk together chickpea flour, water, and a pinch of salt to form a smooth, pancake-like batter.
In a deep skillet or frying pan, heat the vegetable oil over medium heat until it reaches about 350°F (175°C).
Dip each stuffed zucchini flower into the chickpea flour batter, ensuring it is evenly coated.
Carefully place the battered flowers into the hot oil and fry for about 2-3 minutes per side, or until golden brown and crispy.
Remove the fried zucchini flowers with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
Serve warm as an appetizer or snack, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
2754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.2 g | 357% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1274 mg | 55% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 10.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
