Nancy is going to make stuffed zucchini blossoms, and they look gorgeous today.

She stuffs them with goat cheese and twists the ends up. Then dips them in a batter made from flour, milk, egg and salt, and fries them in olive or grapeseed oil quickly — just 2 or 3 minutes or until crispy. Her safety tip is to let them cool before eating, because the cheese can get very hot!

If you prefer not to use cheese, you can simply dip the blossoms in the batter and fry them the same way, quickly, until crisp. Drain them, salt them and eat. Yum! (Although, I like the cheese idea, myself.)

Nancy and Jim have a website called Healthy.net, and it’s chock full of resources and info. Check it out!

An original post by Sarah Auerswald. Photos by me.