Zucchini Blossom Stuffed with Poppyseeds and Coconut
Delicate zucchini blossoms stuffed with a mix of white poppy seeds and creamy coconut. It’s then dipped in a light batter and fried to crispy. The filling might sound a little unusual unless you grew up eating Bengali food and then you will find the connection. It’s amazing when served with warm steamed white rice. But it can make a lovely appetizer too, served with drinks to wash it down.
Ingredients
- 8 zucchini blossoms
- 1 tablespoon white poppy seeds
- ¼ cup grated coconut (fresh or frozen)
- 1 green chili (discard the seeds if you want it less spicy)
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 2 tablespoons corn flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Water to make the batter or use plain soda
Instructions
- Clean the zucchini blossoms by very carefully removing the stigma and then brush off the excess the pollen left inside. You can dab the inside gently with a white napkin.
- Soak the poppy seeds for 30 minutes and then using a mortar pestle or a small blender blend the poppy seeds along with the coconut, salt and green chili.
- Carefully fill little more than 1 teaspoons in each flower. Depending on the size of the flowers you might want to fill more or less. Then gently pinch the tip of the flower to seal it.
- Prepare the batter with just enough water so it’s not too runny. You want the batter to coat the blossoms.
- Heat oil to medium high in a wok or heavy bottom pan for frying the zucchini blossoms.
- Dip the stuffed blossoms gently into the batter and fry for couple minutes. When you are frying the blossoms, do not overcrowd the pan.
- Enjoy the stuffed zucchini blossoms warm.
Nutrition
Serving: 1gCalories: 161kcalCarbohydrates: 20gProtein: 8gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 13mgSodium: 501mgFiber: 3gSugar: 10g