Zucchini Flower Recipe

This Zucchini Flower recipe offers a delicious way to enjoy the delicate and flavorful blossoms of zucchini plants. Lightly battered and pan-fried, these blossoms become crispy on the outside while remaining tender inside.

Perfect as an appetizer or a unique side dish, this recipe highlights the subtle sweetness of zucchini flowers and is simple to prepare with just a few ingredients. Enjoy them fresh from the pan for a delightful taste of summer.

Zucchini Flower Recipe

Ingredients

⅓ cup flour

¼ tsp salt

3 oz water (sparkling water is optional)

1 tsp milk (omit for vegan or lactose intolerance)

10 zucchini blossoms (or as many as you want to make)

olive oil (as needed for frying)

Instructions

Clean the Blossoms:

Remove the pistil and stem of the flowers.

Rinse gently and dry on a paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.

Make the Batter:

Put the flour and salt in a bowl which you can dip the flowers into. Add the milk, and then the water a little at a time and beat with a whisk or fork.

Keep adding the water until a thick consistency is reached. Beat well for another minute or two.

Set aside to rest for 5 minutes or longer.

Dip the Flowers:

Preheat the oil in the frying pan. It should be hot when adding the flowers. You can test it with a drop of batter if you’re unsure.

Dip the flowers into the batter, coating well, then add to the hot oil in the pan.

Fry the Flowers:

Add the flowers to the hot oil in the pan. Again, you don’t have to deep fry these. Pan frying in a little olive oil is just as good.

Fry until cooked on one side, then turn and continue to cook until ready.

Remove and place on paper towel lined plate. Best eaten while still hot/warm.

Notes:

Choosing Zucchini Blossoms: Opt for fresh, firm blossoms without any blemishes. If you can, pick them early in the day for the best flavor and texture.

Removing Pistil and Stem: Gently pinch and remove the pistil (the inner part) and stem from each blossom. This helps ensure there’s no bitterness and the blossoms are clean.

Cleaning Blossoms: Be very gentle when rinsing and drying the blossoms as they are delicate. If they tear a bit, it’s okay—just make sure they are clean and dry before battering.

Batter Consistency: The batter should be thick enough to coat the flowers but not so thick that it becomes clumpy. Adjust the water as needed to achieve the right consistency.

Using Sparkling Water: Sparkling water can make the batter lighter and crispier. If you don’t have sparkling water, regular water works fine.

Vegan Option: If making a vegan version, simply omit the milk and consider adding a bit of nutritional yeast or lemon juice for extra flavor.

Oil Temperature: Ensure the oil is hot before adding the flowers. Test by dropping a small amount of batter into the oil—it should sizzle and rise to the surface. If the oil isn’t hot enough, the flowers may absorb too much oil and become greasy.

Pan Frying Tips: You don’t need to deep fry the blossoms; shallow frying works well. Use enough oil to cover the bottom of the pan and allow for even cooking.

Serving: These blossoms are best enjoyed immediately while still warm and crispy. They can become soggy if left to sit for too long.

Storage: If you have leftovers, store them in an airtight container in the refrigerator. Reheat briefly in a hot oven or skillet to restore some of the crispiness.

Nutrition Information:

YIELDS: 10 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of flowers for this recipe?

Yes, other edible flowers like squash blossoms or nasturtiums can be used.

Ensure they are clean and free from pesticides.

How do I know when the oil is hot enough?

Test the oil by dropping a small amount of batter into it.

If the batter sizzles and rises to the surface, the oil is ready.

What if I don’t have sparkling water?

Regular water can be used.

Sparkling water adds extra crispiness but isn’t essential.

Can I make the batter ahead of time?

It’s best to use the batter immediately after mixing for optimal crispiness.

If you must make it ahead, store it in the refrigerator and stir before use.

Are zucchini blossoms available year-round?

Zucchini blossoms are typically in season during summer and early fall.

They may be available at farmers’ markets or specialty grocery stores.

How can I keep the blossoms crispy?

Serve the blossoms immediately after frying.

If needed, you can reheat them in a hot oven to regain some crispiness.

Can I use a different type of flour?

Yes, you can use gluten-free flour or other types like whole wheat flour.

Adjust the batter consistency as needed.

How do I avoid greasy blossoms?

Ensure the oil is hot enough and avoid overcrowding the pan.

Fry in batches if necessary and drain on paper towels to remove excess oil.

What can I serve with these fried zucchini blossoms?

They are great on their own or with a dipping sauce like aioli, marinara, or ranch dressing.

Can I freeze the zucchini blossoms after frying?

Fried blossoms can be frozen, but they may lose some crispiness.

Freeze them in a single layer and reheat in an oven to restore some texture.