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Stuffed Zucchini Blossom Caprese

Stuffed zucchini blossom caprese.
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These were all the beautiful ingredients we picked up at the farmers market the other day, and the dish is vegetarian!
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Stuffing.
Burrata cheese(about 3/4 oz per blossom).
Tbsp of @traderjoes pesto.
1 clove minced garlic.
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Mix all those ingredients up and stuff the blossoms. .
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For the batter,
-1 egg
-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).
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*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.
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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.

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