Fried Zucchini Blossoms are one of my all-time favorite appetizers. If you haven’t had them, seek them out at your favorite restaurants, or try your hand with my easy-to-make recipe. You will not be disappointed with these delicate summer blossoms.
I have the fondest memories of my mom making Fried Zucchini Blossoms when I was a kid. Our family garden was always overflowing with zucchini in the summer, and when the golden-orange blossoms arrived, we knew we were in for a special treat.
Not only did my mom fry them, but she would also coarsely chop them and add them to frittata. Another wonderful zucchini dish to try is Low Carb Zoodles with Romesco Sauce. It’s so easy to make and it’s also big on flavor!
Another summer favorite appetizer of mine is Yellow Heirloom Tomato Gazpacho. This dish has gorgeous color and fresh-from-the-garden flavor.
It might sound strange to prepare and eat a vegetable blossom, but I can assure you these are wonderful. Unless you have a garden or a friend with a garden, your best bet is to find these at the farmers market. I picked up a bunch recently, and I wish I had bought more!
Some people stuff the blossoms with different types of soft cheese (spectacularly delicious) but I wanted to keep things a bit more straightforward.
For this recipe, the delicate flowers are dipped into a thin batter and lightly fried until they’re golden. Sprinkle coarse sea salt over the tops while they’re warm and eat them right away.Try the delicate goodness of Fried Zucchini Blossoms this summer #zucchini #appetizers Click To Tweet
Fried Zucchini Blossoms are the perfect appetizer to enjoy in the summer, served with a plate of fresh tomatoes, some cheese, and olives (and don’t forget the wine). The blossoms are only around for part of the summer, so I hope you’ll take the time to appreciate their appearance.
Like everything else glorious about this time of year, they’ll be gone before you know it.
Here are a few more delightful appetizer recipes perfect for the summer:
Recipe for Fried Zucchini Blossoms
Fried Zucchini Blossoms are delicate and delicious and make the perfect summertime appetizer.
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- 16 fresh zucchini blossoms, stems removed
- 1/3 cup extra fine flour tipo “00” (you can also use all-purpose baking flour)
- 1/3 cup plain sparkling water
- 1 egg, beaten
- Coarse sea salt
- Vegetable oil for frying
- Line a baking sheet with paper towels and set aside.
- In a large bowl, combine the flour, sparkling water and egg. Lightly whisk until combined.
- Add the vegetable oil to a Dutch oven or large pan over medium-high heat. The oil should reach about 1/8-inch up the pan.
- Dredge each of the blossoms in the batter and allow the excess to drip back into the bowl. Working in batches so you don’t crowd the pan, add the blossoms to the hot oil. Cook for 1-2 minutes, then flip and cook for another 1-2 minutes, or until lightly golden.
- Place on the baking sheet and sprinkle immediately with sea salt. Keep them warm as you finish the remaining blossoms.
- Serve warm.
Using the extra fine flour and the sparkling water are to help keep the batter light and airy, similar to a tempura batter. If you don't have the extra fine flower, you can use all-purpose baking flour instead.