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Tempura Zucchini Flowers w/ Honey & Lemon Infused Cashew Cheese

If ever I see these on a menu all my healthy intentions go out of the window and before you know it I’m chomping down on the delicious deep friend morsels quicker than you can say ‘’zucchini’.

I wanted to make my own version that was healthier; it is still deep(ish) fried but the coconut oil is a better choice due to it’s high smoke point and the batter is very light. Plus they're a treat, something I’d serve friends for an entree occasionally for example. They're also dairy and gluten free. As for the taste - just try and see.



Recipe information

Paleo, Veg
Serves 4
20 Minutes


16 zucchini flowers

1 large egg

1/3 cup corn flour

1 cup cashews, soaked 2 hours

2 tbs honey

1 lemon

sea salt

black pepper

coconut oil for frying



Drain the cashews and transfer to a small blender/processor. Squeeze in the lemon and add the honey. Process until smooth. Add salt and pepper to taste then place the ‘cheese’ in the fridge for 15 minutes.

Take each flower, gently open it up and remove the stamen inside. Fill each one with approximately a teaspoon of the cheese.

Heat a medium sized frying pan with enough oil to reach a depth of 1 1/2 inches. Heat until very hot.

Beat the egg into a bowl and pour the flour over a smooth surface. Carefully dip each flower into the egg and into the flower. Don't worry if the flower isn't completely covered - the less the better in fact for a lighter batter.

Cook the flowers in batches, a few at a time, turning with tongs until lightly golden on each side.

Remove them with a slotted spoon and place them on a tray lined with paper towel.

Eat immediately seasoning with extra salt and pepper to taste.