“Vegan-Paleo Squash Blossom Fritters” is about as complete a description as I could get for these very interesting, chewy-yet-crisp treats that were basically an experiment. But I guess that is how it’s supposed to work on here, right? I started thinking I was going to make a gluten-free, vegan squash blossom pancake, but the texture of these, coming from the tapioca flour, is definitely more “fritter”- like. These seem best right out of the oven, but I’ll bet they would be great cold or reheated also. The problem is, I gobbled them up so fast I didn’t have any to save for later, so now I have to wait until I get some more fresh squash blossoms on my hands. Technically, these only fulfill the ingredient guidelines of being “Paleo.” In order to be truly paleo from a macronutrient standpoint, they wouldn’t be so heavy on carbs. But, they are gluten, grain, dairy free and totally vegan as well. So enjoy these as a healthier indulgence and as a great way to enjoy the season’s squash, zucchini and other blossoms from the garden or the Farmers Market. I’ll bet the chewy texture of these is unique from many things you have tried before.
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vegan-paleo squash blossom fritters
1/2 cup hazelnut
flour 3/4 cup tapioca flour 1 1/2 cups
organic, full-fat coconut milk (from can) 20-25 fresh squash
blossoms 1/2 tsp. (or to taste) sea salt Your favorite
cooking oil or fat 
Enjoy these squash blossom fritters as a healthier indulgence; a great way to enjoy the season’s squash blossoms from your garden or the Farmers Market. Preheat oven to 400° F. In a small mixing bowl, mix the hazelnut flour, tapioca flour and coconut milk until smooth. Remove any stems from the squash blossoms, and gently fold the blossoms into the batter. Season with salt to desired taste. In a heavy skillet or sauté pan, heat some cooking oil. Coconut, avocado, or ghee could all be good choices. When the oil is hot, place a mound of fritter batter, shape it into a thick pancake-like shape, and repeat until you have filled the pan comfortably. You can play around with size and thickness. Cook each side of the fritters until they have browned on both sides, about 2-4 minutes on each side. Place the browned fritters on a baking sheet pan and repeat until all the batter is used up. Place the browned fritters in the oven and bake for about 20 minutes until they have puffed up and are sizzling, indicating they have cooked all the way through.
Because these do not contain traditional baking ingredients, they will have a chewy, almost underdone texture in the middle. If they seem too raw in the middle, you can bake them a little longer. Allow fritters to cool for just a couple minutes then enjoy immediately.
Vegan-Paleo Squash Blossom Fritters
Ingredients
- 1/2 cup hazelnut flour
- 3/4 cup tapioca flour
- 1 1/2 cups organic full-fat coconut milk (from can)
- 20-25 fresh squash blossoms
- 1/2 tsp. sea salt or more to taste
- Your favorite cooking oil or fat
Instructions
- Preheat oven to 400° F.
- In a small mixing bowl, mix the hazelnut flour, tapioca flour and coconut milk until smooth.
- Remove any stems from the squash blossoms, and gently fold the blossoms into the batter. Season with salt to desired taste.
- In a heavy skillet or sauté pan, heat some cooking oil. Coconut, avocado, or ghee could all be good choices. When the oil is hot, place a mound of fritter batter, shape it into a thick pancake-like shape, and repeat until you have filled the pan comfortably. You can play around with size and thickness.
- Cook each side of the fritters until they have browned on both sides, about 2-4 minutes on each side.
- Place the browned fritters on a baking sheet pan and repeat until all the batter is used up.
- Place the browned fritters in the oven and bake for about 20 minutes until they have puffed up and are sizzling, indicating they have cooked all the way through.
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