Zucchini Blossoms with Mint & Apple Salad

Name: Zucchini Blossoms with Mint & Apple Salad
Yield: Serves 4
Ingredients: 3 Tbsp cider vinegar; ½ tsp brown sugar; Handful of mint leaves, finely chopped, plus extra leaves to garnish; 8 zucchini blossoms; Vegetable oil, for deep-frying; Maple syrup, for drizzling; 1 tsp sea salt; 2 crisp apples, cored and thinly sliced; 5¼ oz [150 g] Smoky Chipotle Cashew Cheese or 8 Tbsp shredded Daiya Cheddar-style block vegan cheese; 5¼ oz [150 g] Smoky Chipotle Cashew Cheese or 8 Tbsp shredded Daiya Cheddar-style block vegan cheese; 1½ cups [200 g] tempura flour OR scant 1¼ cups [160 g] all-purpose flour sifted with ⅓ cup [40 g] cornstarch; 1½ cups [200 g] tempura flour OR scant 1¼ cups [160 g] all-purpose flour sifted with ⅓ cup [40 g] cornstarch; 1½ cups [200 g] tempura flour OR scant 1¼ cups [160 g] all-purpose flour sifted with ⅓ cup [40 g] cornstarch; Scant 1 cup [200 ml] cold sparkling water

Preparation info

Serves
4

Difficulty
Medium

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Edible flowers are a somewhat neglected part of the plant-based diet. With this recipe, you literally can’t go wrong. People will be so impressed.

Ingredients

For the apple salad

3 Tbsp cider vinegar
½ tsp brown sugar
1

Main course
Vegan

Method

Prepare the apple salad by mixing the vinegar, sugar, and salt together in a bowl. Then toss in the apple slices and chill in the fridge for an hour.

Mix the cheese and the mint together, then carefully unfurl the flowers (check for insects) and stuff a walnut-sized ball of stuffing inside each flower. Reshape the flowers to enclose the stuffing securely.

To make the batter, add