Yield: 4 servings Prep time: 10 minutes Cook time: 2 minutes

Coconut oil, for frying

4 ounces fresh (soft) goat cheese or cream cheese (½ cup)

1 teaspoon chopped fresh basil

8 zucchini blossoms

2 large eggs

Fine sea salt

  1. Heat ½ inch of oil to 350°F in a large, deep cast-iron pan.
  2. In a small bowl, mix together the goat cheese and basil. Clean the zucchini blossoms and fill each one with about 1½ teaspoons of the goat cheese mixture. Set aside.
  3. Separate the eggs and whip the whites until soft peaks form. Lightly beat the egg yolks and add them to bowl with the whites; stir well to mix the yolks into the whites.
  4. Dip the stuffed zucchini blossoms into the whipped egg mixture so they’re covered on all sides.
  5. Carefully place the dipped zucchini blossoms into the hot oil, working in batches if needed. Fry on all sides until golden brown, about 1 minute per side.