July 11, 2017



The window for zucchini blossoms is short. A few weeks and poof -- you've got fat green squash popping. A student lamented, "But if you pop off the blossoms, you're sacrificing the zucchini." Well, this is one sacrifice I'm prepared to make!




If you are fortunate enough to have the space to grow your own zucchini, pluck a dozen of these puppies and get to work. Not lucky enough to have your own garden? Hit the farmer's market around the end of July and you may be lucky enough to score a few.


Before you bring them indoors, make sure you don't have any bees trapped inside. A reminder to myself when one surprised me last night!



12 zucchini blossoms

4 tbsp goat cheese

1 sprig fresh basil, chopped

1 garlic clove, minced

1/2 lemon, juice & zest

Salt & pepper, to taste

1/4 c olive oil

1/8 c spelt flour 

1 egg, beaten



Stir cheese, basil, garlic, lemon juice, lemon zest, and salt and pepper together. 


Brush dust and dirt off blossoms. Carefully pry blossoms open, taking care not to tear petals.




Add 1 tsp of cheese mixture to each blossom. Gently pinch and twist petals shut around cheese.


Heat oil in skillet over moderate heat. Careful not to scorch the oil.


Lightly drench each blossom with egg, allowing excess to drip off. Dredge through flour to very lightly coat.


Add blossoms to hot oil. Fry for up to 2 to 4 minutes, turning halfway. Transfer to paper towel lined plate once blossoms turn golden brown. Allow to cool for a minute.


Enjoy right away. These will be perfectly hot and crispy for mere moments, so dig in!





Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.​










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