Fried Zucchini Squash Blossoms

• 6 zucchini blossoms, or more to taste
• 1/3 cup soft goat cheese, at room temperature
• 1 egg yolk
• 1 scallion, diced
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cayenne pepper
• 3/4 cup tapioca flour
• 1/2 cup arrowroot powder
• 1/2 cup coconut oil, melted, or as needed
• sea salt to taste

1. Fill a large bowl with cold water and ice.
2. Bring a large pot of lightly salted water to a boil. Add zucchini blossoms and cook until slightly wilted, about 20 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on a plate lined with paper towels.
3. Mix goat cheese, egg yolk, scallion, pepper, and cayenne in a bowl until smooth.
4. Spoon filling into a resealable plastic bag and seal, squeezing out as much air as possible. Cut a small corner off the bag. Pipe about 1 tablespoon of the filling into each zucchini blossom. Fold petals over to cover filling. Arrange on a plate.
5. Refrigerate filled zucchini blossoms until cheese is set and firm, at least 45 minutes.
6. Mix tapioca flour and arrowroot powder together in a shallow dish.
7. Pour coconut oil into a cast iron skillet to a depth of 1 inch. Heat until a thermometer inserted into the oil reads 350 degrees F (175 degrees C).
8. Dredge cold zucchini blossoms lightly in tapioca flour mixture, shaking off excess. Fry in hot oil until golden, about 1 minute. Flip with tongs and fry until golden on second side, about 1 minute more. Remove zucchini blossoms to drain on a plate lined with paper towels. Season with sea salt.

zucchini blossoms, goat cheese, egg yolk, scallion, freshly ground black pepper, ground cayenne pepper, tapioca flour, arrowroot powder, coconut oil, salt

Taken from www.allrecipes.com/recipe/254225/fried-zucchini-squash-blossoms/ (may not work)