Tempura Mushroom Stuffed Zucchini Blossoms Recipe

Name: Tempura Mushroom Stuffed Zucchini Blossoms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 zucchini blossoms, ideally, baby zucchini still attached and fanned out; 2 minced shallots; 2 cups roughly chopped shiitakes; 2 cups roughly chopped cremini mushrooms; 1/2 tablespoon minced fresh thyme; 1 egg, beaten; 2 tablespoons cold butter, chopped; 1 tablespoon truffle oil; 1 cup edamame; 1/4 cup chopped chives; Salt and pepper to taste; 2 cups rice flour; 1 quart cold soda water; Canola oil to cook

Servings: persons

12 zucchini blossoms, ideally, baby zucchini still attached and fanned out
2 minced shallots
2 cups roughly chopped shiitakes
2 cups roughly chopped cremini mushrooms
1/2 tablespoon minced fresh thyme
1 egg, beaten
2 tablespoons cold butter, chopped
1 tablespoon truffle oil
1 cup edamame
1/4 cup chopped chives
Salt and pepper to taste
2 cups rice flour
1 quart cold soda water
Canola oil to cook

1
In a hot saute pan coated with oil, add the shallots and mushrooms and stir.
2
Season and cook soft, about 5 minutes.
3
Drain the mix in a strainer, place on plate and put in the refrigerator.
4
When the mix is cold, squeeze out as much liquid as possible.
5
Check for seasoning and transfer to a food processor and add thyme, egg, butter and truffle oil.
6
Pulse a few times to break the mushrooms and butter into small pieces-do not puree!
7
Transfer to a bowl and fold in edamame and chives.
8
Using a pastry bag or ziploc with end cut off, fill blossoms full.
9
Make tempura batter by whisking the rice flour with the soda water until a pancake batter consistency is achieved.
10
Dip the blossoms in the batter and deep fry at 350 degrees until golden brown and delicious, about 4 to 5 minutes.
11
Season with salt and serve immediately on a decorative platter.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 zucchini blossoms, ideally, baby zucchini still attached and fanned out, 2 minced shallots, 2 cups roughly chopped shiitakes, 2 cups roughly chopped cremini mushrooms, and more.

Yes, Tempura Mushroom Stuffed Zucchini Blossoms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tempura Mushroom Stuffed Zucchini Blossoms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions