Eat Them Before They Wither -- the Beautiful Zucchini Blossoms

I've always had a fascination with flowers. Getting them from boys back in school and from family members for birthday or when I'm sick always bring a smile on my face and a warm feeling of comfort in my heart. Cheesy!

Now growing up, I buy them for myself to brighten my room. Ofcourse, who doesn't want getting them from men but now that I can afford it, I just get them from the market and create my own happiness. Double cheesy.

Growing up, our nana would always prepare a delicious crab in coconut milk with zucchini squash blossoms. They add a nice crunch to the dish a beautiful hint of yellow and green.

I went to the market recently and found those beautiful flowers. I would have used them to decorate my bedroom but they wither really fast. So instead of letting them go bad and lose its beauty and glamour, I decided to eat them.

Fried Cottage Cheese Filled Zucchini Squash Blossoms

Ingredients:

Zucchini Squash Blossoms

Filling:

Cottage Cheese

Dill (fresh or dried)

Lemon Zest

A hint of lemon juice

Sea Salt

Pepper

Paprika

Coating:

Egg

Garlic Bits

Panko Bread Crumbs

Avocado Oil for Frying

What to do:

Mix all filling ingredients in a bowl and if you have one, place inside a piping bag. This would make stuffinf the flowers way easier. Once flowers are gently stuffed, dip it in egg and roll over panko bread crumbs with garlic. Gently drop them in the avocado oil and fry until golden brown. Blot over paper towels and serve hot.

Recipe works well with ricotta cheese or mozarella cheese. If you dont have any of these, experiment with any cheese. I think all cheese are good :)

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