Fried zucchini blossoms are a tasty treat and a great way to make use of another part of your zucchini or squash plants.
Zucchini blossoms are the flowers that grow on the zucchini plant before it sets fruit. Like zucchinis themselves, the blossoms are completely edible and fried zucchini blossoms are considered a delicacy in Italian cuisine, although you can also substitute squash blossoms from any other type of summer or winter squash plant.
The flowers are delicate and tender, and are best enjoyed when lightly coated and fried in a crispy batter. Fried zucchini blossoms can be served “as-is” or even stuffed with cheese like mozzarella and ricotta. They’re often served as an appetizer or a side dish, and they make a beautiful addition to any summer menu.
This recipe was originally submitted by contributor Lori Austin in the Summer 2022 issue of Modern Homesteading Magazine, along with other unique and delicious recipes and tips for putting your zucchini harvest to good use. Subscribe now for instant access to this issue, plus our entire library of current and past issues!
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Preparing fried zucchini blossoms is fairly simple, but it does require a bit of finesse. First, carefully remove the pistil or stamen and stem of the flowers. Rinse them carefully, trying not to tear them. Allow them to dry.
Next, prepare a simple batter by whisking together flour, milk, and a pinch of salt. Stir in a little water as needed until the batter is thick, but not too thick to dip the blossoms in and coat them. The batter should have a consistency similar to pancake batter.
Set the batter aside, then preheat a generous amount of olive oil in a large skillet. The amount of oil you use will depend on whether you want to pan fry or deep fry your squash blossoms.
Dip the flowers in the batter, coating them well, then add them to the hot oil in the pan. Fry until cooked on one side, then turn over and fry the other side. Remove the fried zucchini blossoms from the oil and place them on a plate lined with paper towels to absorb any excess oil.
Once the blossoms are fried, they can be served immediately with a sprinkle of sea salt and a drizzle of lemon juice, or they can be served as an appetizer along with a dipping sauce like garlic aioli or marinara sauce.
Whether your squash plants are flowering but not setting fruit, or you’ve just had enough zucchini already, squash blossoms are a great way to enjoy and make use of every part of your zucchini plants!
Keep in mind, zucchini blossoms are a very seasonal treat, only available in the summer. If you’re not growing your own zucchini or squash plants, the blossoms might be hard to come by. You can check for them at your local farmers market, or ask neighbours or friends who garden if they have any zucchini blossoms they’d be willing to part with. Prepare some of these traditional Italian fried zucchini blossoms for them in return and they’ll likely be glad to share their harvest with you again and again!
This recipe was originally submitted by contributor Lori Austin in the Summer 2022 issue of Modern Homesteading Magazine, along with other unique and delicious recipes and tips for putting your zucchini harvest to good use. Subscribe now for instant access to this issue, as well as our entire library of current and past issues!
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Fried Zucchini Blossoms Recipe
Ingredients
- 1⁄3 cup flour (or arrowroot starch if gluten free)
- 1⁄4 tsp salt
- 1⁄3 cup water
- 1 tsp milk
- 8-10 zucchini blossoms (or other squash blossoms)
- Olive oil for frying
Instructions
- Carefully remove the pistil or stamen and stem of the flowers. Rinse them carefully, trying not to tear them. Allow them to dry.
- Meanwhile, prepare the batter. Using a bowl you can dip the flowers into, mix the flour and salt, then add the milk. Stir in the water a little at a time. The consistency should be fairly thick. Beat for another minute, then set aside for at least 10 minutes.
- Heat the oil in a frying pan. The amount of oil you use will depend on whether you want to pan fry or deep fry your squash blossoms.
- Dip the flowers in the batter, coating them well, then add them to the hot oil in the pan. Fry until cooked on one side, then turnover and fry other side. Remove from the oil and place on a plate lined with paper towels. Serve immediately.