Stuffed Zucchini Blossom Caprese
Stuffed zucchini blossom caprese.
These were all the beautiful ingredients we picked up at the farmers market the other day, and the dish is vegetarian!
Burrata cheese(about 3/4 oz per blossom).
Tbsp of @traderjoes pesto.
1 clove minced garlic.
Mix all those ingredients up and stuff the blossoms. .
For the batter,
-1/4 tsp baking powder.
*whip one egg white until it has peaks, and then fold in the scrambled yolk and baking powder. Mix together to form a batter(see photos).
*Dip each stuffed blossom in the batter.
*Heat a pan on the stovetop on medium heat, lightly coat the pan with olive oil and pan fry for about 1 minute per side, or until golden brown.
I decided to serve mine over tomato for sort of a different spin on a caprese, sprinkled with salt and a very light balsamic drizzle over top. .
This turned out amazing, sort of like a tempura texture. Next time I would use much less oil, just enough to coat the pan, it doesn’t need to be 1/4 inch deep.