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Fried Zucchini Blossoms

Fried Zucchini Blossoms

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Crunchy, salty, and utterly addictive, fried zucchini blossoms make for a delicious starter.


  • Vegetable oil (for frying)
  • 1 1/4 cups all-purpose flour
  • 12 ounces chilled Pilsner, lager-style beer, or club soda
  • Zucchini blossoms (stamens removed; about 2 dozen)

Recipe Preparation

  • In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 117.9 %Calories from Fat 66.0 Fat (g) 8.8 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 8.8 Dietary Fiber (g) 0.3 Total Sugars (g) 0.7 Net Carbs (g) 8.4 Protein (g) 1.3 Sodium (mg) 73.8Reviews Section

How to Make Easy Italian Pan Fried Zucchini Flower Blossoms

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For today’s Italian recipe, I’ve decided to talk about how to cook pan fried zucchini flowers. This is a recipe that I’ve heard about for many years, and this summer finally took advantage of my back deck zucchinis and tried it.

I’m sharing the recipe step by step with you, along with answers to questions that you might have if you’ve never made this recipe before. If you want to skip the recipe, you can do so here, but I recommend reading through some of my suggestions/tips that might you out.

You should also know I used only simple ingredients, nothing fancy which is perfect in my opinion because you don’t end up masking the flavor of the zucchini blossom itself.

The good news I am excited to share is the following:

Recipe Summary

  • 8 large zucchini blossoms (about 2 ounces)
  • 4 ounces fresh mozzarella cheese, cut into 8 (2 1/2- x 1/2-inch) strips
  • 4 ounces prosciutto cotto or Parisian ham, cut into 8 (2 1/2- x 1/2-inch) strips
  • 3/4 teaspoon kosher salt, divided
  • Olive oil, for frying
  • 1 large egg
  • 1/2 cup all-purpose flour (about 2 1/8 ounces)
  • 1/4 teaspoon baking powder
  • 1/2 cup seltzer water

Using tweezers or a small, sharp knife, carefully remove and discard pistil from each zucchini blossom. Trim stems to about 1 1/2 inches. Place mozzarella and prosciutto strips on a paper towel&ndashlined baking sheet. Sprinkle mozzarella with 1/4 teaspoon salt. Let stand 10 minutes.

Pat mozzarella and prosciutto strips with paper towels to remove excess moisture. Carefully stuff zucchini blossoms with 1 strip each of mozzarella and prosciutto. Lightly twist flower at the top to help close.

Pour olive oil to a depth of 1/4 inch in a large cast-iron skillet heat over medium-high to 350°F. Whisk together egg and 1/4 teaspoon salt in a medium bowl. Stir together flour and baking powder in a small bowl. Gradually whisk half of flour mixture into egg mixture. Add remaining flour mixture alternately with seltzer water, whisking until batter is smooth.

Dip 4 stuffed zucchini blossoms into batter, coating completely and allowing excess to drip off. Fry in hot oil, turning occasionally, until golden brown, 4 to 5 minutes. Transfer to a paper towel&ndashlined baking sheet, and sprinkle with 1/8 teaspoon salt. Repeat with remaining zucchini blossoms, batter, and salt. Serve immediately.

Fried Zucchini Blossoms (Whole30)

My "From the Garden" series features recipes that make use of fresh produce straight out of the garden (or from farmer's markets, farm stands, pick-your-own, etc.) It's going to be a tasty summer! Click here to see the other recipes in the series.

My zucchini plants are growing like CRAZY! They are vining out so much that I think I will need to extend my fence and give them more room!

There are at least 10 zucchini growing that are 3-4 inches long, but they aren't ready to harvest yet! Lucky for us, mother nature gives us a lovely little appetizers to hold us over until the squash are ready to harvest. And those would be ZUCCHINI BLOSSOMS!

I had never tasted zucchini blossoms before, but let me tell you, fry them up, and these things are GOOD! Garden fresh, crunchy, salty. I only had 6 ready to harvest at one time, but I am still thinking about them and patiently waiting for more to be ready to pluck!

Since I was following Whole30 when I made these, I didn't stuff them with anything. But for the next batch, I think I will fill them with cheese before dipping and frying. Because cheese.

These babies are Whole30 compliant, gluten free, grain free, dairy free, and vegan! Wahoo!

For vegetarian zucchini blossoms, stuff with mozzarella and sundried tomatoes, or add mashed potatoes and steamed green beans for a creamier filling. Add a little pesto if you like.

If you have leftover stale bread, making a filling by combining the stale bread crumbs with an egg, basil, and Parmigiano.

For a non-vegetarian variant, replace the classic anchovies with sliced meats such as bacon or mortadella.

As for the choice of cheeses, replace mozzarella with scamorza or ricotta cheese. Always make sure that the filling is not too soft and creamy, otherwise, the filling could seep out while cooking.

Recipe Summary

  • 12 zucchini blossoms
  • 2 eggs, beaten
  • ½ cup all-purpose flour
  • ½ cup Italian bread crumbs
  • 2 tablespoons olive oil
  • salt and ground black pepper, to taste

Gently dip zucchini blossoms in beaten egg and shake off the excess. Press into flour coat with bread crumbs. Place breaded blossoms on a plate do not stack.

Heat olive oil in a large frying pan over medium-high heat. Fry blossoms, working in batches, until both sides are golden brown, about 5 minutes each side. Season with salt and black pepper.


  • about 8 zucchini blossoms
  • 200 gram feta cheese
  • zest of half a lemon
  • few sprigs of sage
  • pepper and salt to taste
  • 5 tablespoons tempura flour
  • about 5 tablespoons sparkling water

&uarr click on the photo to enlarge

Kitchen equipment

  • citrus grater
  • medium-sized bowl
  • cutting board & chef's knife
  • spoon
  • optional: scissor
  • deep frying pan or other heavy bottomed pan
  • large bowl
  • whisk
  • skimmer

View the original recipe via:

You can regularly buy zucchini blossoms/flowers at all kinds of stores, or you can use those from your own garden/zucchini plant. If the flower is still beautiful, it sometimes has a stem and sometimes a mini zucchini on it. The flowers with stem are the male flowers and those with a starting mini zucchini are female. You can use both of them.

Preparation -- 10 minutes

Finely grate the zest of half a lemon and mix with crumbled feta. Finely chop the sage leaves and mix it with the feta and lemon zest. Carefully remove the pistil inside with scissors.

You can also leave these in, but they are a little bit bitter. Carefully fill the blossoms with the feta mixture. Do not fill them to the top, because then you can no longer close the flower by carefully folding it.

You do not need a skewer or anything else for this, if you close the flower by hand that will be enough. Heat sunflower oil to 180 degrees Celsius oir 350 degrees Fahrenheit in a deep fryer or heavy-bottomed pan.

Fried zucchini blossoms

Finishing the fried zucchini blossoms -- 20 minutes

Create a smooth tempura batter, mix tempura flour and sparkling water. It doesn't take more than that. The batter should be slightly thick to ensure the zucchini flowers are well covered.

Why you should add sparkling water instead of tap water.

The sparkling water creates small bubbles in the batter, these holes enlarge as soon as the batter touches hot oil. This way the batter will become crispier.

Coat the zucchini blossoms with tempura batter and make sure they are closed. Fry until golden brown on both sides, don't overcrowd the pan and serve immediately. Enjoy!

Did you make this recipe or are you planning to?
Mention @ohmydish, tag #ohmydish on Instagram or save this recipe!

Fried Zucchini Blossoms

You are lucky if you can go out into your garden and gather blossoms from your zucchini plants. I do not have that luxury where I live, but I do have an excellent farmers’ market where I can buy young zucchini with their blossoms still attached, or I can purchase the larger male blossoms, which I prefer because they are easier to stuff. If you buy your blossoms at a market, here is how to store these fragile beauties until you are ready to stuff them: lay them in a single layer on a baking sheet, cover them with a damp dish towel, and refrigerate for no longer than a day. Better yet, stuff them when you get them home. They will keep that way for up to a day in the refrigerator. The stuffed blossoms are rich, so allow two per person.

Notes WINE: The wine needs to be both delicate and sturdy. Tocai Friulano from Scarbolo, Soave from Pieropan or Inama, and Verdicchio from Sartarelli are three good options. You can also pour a sparkling wine.

18 to 24 zucchini blossoms

Occasion Casual Dinner Party, Cocktail Party

Recipe Course antipasto/mezze, hot appetizer

Dietary Consideration vegetarian

Five Ingredients or Less Yes

Taste and Texture cheesy, crisp, herby, rich


  • ½ pound small zucchini
  • Salt
  • ½ pound scamorza or fresh mozzarella cheese, finely diced
  • 1 cup (about ½ pound) skim-milk or whole-milk ricotta cheese
  • 6 tablespoons grated pecorino cheese
  • 2 eggs , lightly beaten
  • ¼ cup chopped fresh basil, flat-leaf parsley, or marjoram , or a mixture
  • Freshly ground black pepper
  • 18 to 24 zucchini blossoms
  • 1 egg
  • 1½ cups all-purpose flour
  • 1 teaspoon salt
  • 1½ to 2 cups ice water
  • Canola or other bland vegetable oil or equal parts canola and olive oil for deep-frying
  • Fleur de sel or coarse sea salt


To make the filling, grate the zucchini on the large holes of a box grater-shredder or with the large grater blade of a food processor. Place the zucchini in a colander, sprinkle with salt, and let stand for 30 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.

In a bowl, combine the zucchini, cheeses, eggs, herbs, and several grinds of pepper and mix well. (The filling can be assembled up to 1 day in advance of stuffing the blossoms, covered, and refrigerated.)

If the blossoms are wilted, soak in ice water for 15 minutes to recrisp them. Remove them from the water and lay them out on kitchen towels to absorb the water. Reach inside the center of each blossom, pinch off the stamen, and discard it.

Spoon the filling into a pastry bag fitted with a ½-inch plain tip, or into a heavy-duty plastic bag and cut off a bottom corner to create a ½-inch opening. (You can use a small spoon to fill the blossoms, but the process is very messy, making the pastry bag the easier choice.) Squeeze some of the filling into each blossom. Pinch the tops closed and set aside. (You can cover and refrigerate the stuffed blossoms for up to 1 day, but they are crispiest if stuffed and fried within a few hours.)

To make the batter, whisk together the egg, flour, salt, and 1½ cups of the ice water. Add more ice water as needed to create a consistency that coats the back of a spoon. (You can make the batter up to 2 hours in advance, cover, and refrigerate it, but it will thicken as it rests, Add a little more water if necessary to correct the consistency.)

To fry the blossoms, preheat the oven to 200°F. Line an ovenproof tray with paper towels. Pour the oil to a depth of 3 inches into a heavy saucepan and heat to 350°F on a deep-frying thermometer. Holding a blossom by its stem, gently dip it into the batter, lift out, shake off the excess batter, and carefully lower the blossom into the hot oil. Repeat with more blossoms, adding only a few at a time to avoid crowding the pan. Fry the blossoms, turning gently if necessary to color evenly, until they are crisp and pale gold on all sides, about 4 minutes. Using a slotted spoon or wire skimmer, transfer the blossoms to the towel-lined tray to drain and keep warm in the oven. Repeat until all the blossoms are fried.

Arrange the blossoms on a platter and sprinkle with fleur de sel. Serve immediately.

Variation: To make a seafood filling for the blossoms, combine ½ pound fresh-cooked crabmeat or chopped cooked shrimp ¼ cup finely chopped celery or fennel ½ cup each skim-milk or whole-milk ricotta and finely shredded fresh mozzarella cheese 1 egg, lightly beaten 3 tablespoons each chopped fresh chives and flat-leaf parsley finely grated zest of 1 large lemon ½ teaspoon salt: several grinds of black pepper: and a pinch of cayenne pepper. Mix well, then pipe or spoon (this filling is not as messy to spoon) into the blossoms and fry as directed.

Fried Zucchini Blossoms

My favorite way of enjoying zucchini blossoms is dipped in batter and fried, because the crunchy saltiness of the crisp golden batter beautifully complements the sweetness of the flower itself, without overshadowing the flower's delicate flavor. Here's a simple recipe that supposedly will serve about 6, though in my experience it's being optimistic You might eat these like candy they are that good. Fry up a batch, enjoy them fresh, then do more. You want male flowers which have stems. Females are attached to the squash. Harvest flowers once they have just opened and use them as soon as possible. If you wash the flowers, do it very gently and dry them suspended upside down. Both the coatings below are excellent. The first is fly-away crisp and a more batter-like finish. The second is the author’s grandmother's and is barely noticed on the flowers. Use a cold-pressed vegetable oil (peanut or grape seed oil are best), if possible.

24 male zucchini flowers (with stems)
approximately 4 cups cold-pressed peanut or grape seed oil
2 large eggs, beaten
2 cups flour seasoned with salt and pepper

Gently remove the pistel from each flower. Cut stems to about 1 inch. Make sure blossoms are dry.

Heat 1 inch of oil in a 12-inch saute pan over medium high until oil is hot but not smoking. It should be about 365 degrees on a candy thermometer. Have eggs and flour in 2 shallow soup dishes.

Dip several blossoms in the egg, let most of it drain away, then roll in flour, shaking off excess. Fry a few minutes until crisp and golden brown on both sides. Drain on paper towels, season with salt and serve hot.

Variation: My grandmother also often made a light flour and water batter, blending it to the consistency of heavy cream. After dipping the blossoms, most of the batter was allowed to drain away.

This recipe is a variation of a recipe presented in 1997 by Lynne Rossetto Kasper

Fried Zucchini Blossoms Stuffed with Basil Ricotta

I am so, so excited about today’s post!

You see, every summer I tell myself that I will finally put fried zucchini blossoms on the blog–and it has taken me almost four years to accomplish that goal.

The universe has thwarted my plans every single summer up until now.

Usually my zucchini blossom consumption is reserved for the occasional restaurant meal. Seriously…if I see zucchini blossoms on a menu, you can bet that I will be ordering that dish. I savor every little bite.

As many of you are probably already aware, zucchini blossoms are not the easiest ingredient to get your hands on. They are incredibly delicate, and unless you have a garden full of zucchini at home, you will most likely only find them at your local farmer’s market.

Even that can be tricky at times.

Zucchini blossoms also need to be prepared relatively quickly in order to hold up well. If you are lucky enough to find them at the market, they really need to be made that same day. Otherwise, the flowers will wilt and become mushy, and that is never a good thing.

Every single time I’ve picked (or contemplated picking) up a box of them at the farmer’s market, a person standing nearby has politely tapped me on the shoulder and asked what the heck I’m doing with them.

I then go into about a 5-minute saga about my love for them…because I want everyone in the universe to try zucchini blossoms at one point or another, and fall in love themselves.

It happens every time. I can’t help myself.

I think a lot of people shy away from zucchini blossoms because they have absolutely no idea what to do with them. It makes perfect sense! I mean, you can only find them every once in a blue moon and they’re flowers.

But the minute you start thinking of them as an extension of a zucchini, it starts to make sense. They actually have a taste very similar to that of a young zucchini–and can be served raw in salads, on top of pizzas, stuffed, and tossed into pasta. You can prepare them in so many ways.

My absolute favorite way to prepare them is to stuff them with a light ricotta mixture and pan-fry them (alternatively, they can also be served raw). For this dish, I decided to flavor the ricotta simply with lemon zest, basil, and salt and pepper. You really want to stick with simple flavors in order not to overpower the blossoms.

I also chose to fry them using a light batter made of all-purpose flour, baking powder, and seltzer water. It coats the zucchini thinly, and the seltzer water and baking powder make it very crisp–similar to tempura batter in many ways. My favorite way to serve them is with lots of lemon wedges!

These were devoured. Enjoy.

Fried Zucchini Blossoms

Until about 12 years ago, I had no idea that the lovely yellow blossoms that grow on zucchini’s were edible. The first time I saw them in a recipe, I was immediately intrigued, so of course as soon as I spotted them at a farmers market I bought some and went home to make them. I quickly fell in love with this delicate edible blossom.

I’m one of those people who love to know the history of food, where does it come from, how is it prepared and what does it taste like. I soon found out this beautiful blossom was very popular in Italy. They're plucked directly from the zucchini plant and grow very easily. They can be prepared any way but battered and deep fried is most common. If you want to impress others, I guarantee these will be a great topic of conversation not only because of their beauty but especially because of how they taste. They’re a perfect appetizer for any gathering. They don’t have an overly flowery taste as you would expect a flower to have. They have a subtle and delicate hint of squash flavor and their delicate texture gives them a different sense. I can only describe them as magical.

I stuffed these with homemade ricotta, lemon zest, salt and cracked black pepper. The batter is made of flour, salt, cracked pepper, lemon zest, finely chopped parsley, and a 12 oz bottle of a lager beer. It’s truly decadent!

If you decide to make these, be sure to use them as soon as you purchase them because they will wilt very fast. You also want to rinse them gently under cool running water and open up the blossom to ensure there are no insects and to remove the pistil and stem. They process of cleaning and preparing the Blossoms must be gentle to not tear the petals. The extra work is worth it in the end!

Watch the video: Είμαστε στον αέρα, κύριε! Tι κάνετε;; Σκηνές αλλοφροσύνης κατά την εκκένωση της Δροσοπηγής. ΕΡΤ (June 2022).


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