These flowers must be the “in” thing this summer as about 6 vendors at my local Farmers Market were selling them. A lot of new, young organic farmers – nice to see. Expensive though, 9 blossoms for $4.00. I use a very simple batter to deep fry them, they are very good and have a mild flavor.
See also my recipe Sage Fritters.
Fried Zucchini Flowers
- vegetable oil for frying
- 2 large egg yolks
- 12 oz. ice water, chilled Pilsner or club soda
- 1-1/4 cup flour
- male zucchini flowers (stamens removed)
- salt and pepper to taste
Heat the oil in a deep fryer or large, heavy pot to 375°F. I like to use one of my copper pans.
Lightly beat the egg yolks and pour in the ice water; mix to combine. Add the flour and continue to mix until the batter is thick.
If you grow your own zucchini it is best to use male flowers as the female ones will develop intro squash. Just don’t take all the male flowers so you have some to pollinate.
Dip 2 zucchini flowers at a time in the batter to coat completely. Let the excess drip off. Fry the flowers in the hot oil until crisp and golden brown. Drain on paper towels and season with salt and pepper if desired. I find they do not need any seasoning.
There are lots of different ways to use zucchini flowers such as cut up in salads, soups, frittatas and many other ways.
Recipe by CookingWithAuntJuju.com
Zucchini flowers on the left with sage fritters on the right…
Fried Zucchini Flowers II
This recipe comes from ‘Flowers in the Kitchen’ by Susan Belsinger. I love this book of hers and I highly recommend it for anyone interested in edible flowers.
- 16 squash blossoms
- 4 oz. mozzarella cheese
- 1 egg
- 1 tbsp. water
- 1 tbsp. olive oil
- 1 cup flour
- few pinches salt
Wash the flowers and remove the stamens or pistils; pat dry. Cut the mozzarella into 16 pieces about 1-1/2-inches long by 1/2-inch square and place inside each blossom.
Beat the egg with a fork and add the water and oil and mix well. Add the flour and salt and combine to make a smooth batter.
Coat the blossoms and fry in the hot oil.
Recipe by CookingWithAuntJuju.com