How to Make Fried Zucchini Blossoms Recipe
How to make fried zucchini flowers with an easy homemade batter and a simple filling. An easy and delicious appetizer with a satisfying crunch made right in your home kitchen.
What Are Zucchini Flowers?
Zucchini blossoms or Zucchini flowers (also called squash blossoms/squash flowers) are the delicate flowers of the zucchini plant. They have vibrant yellow or orange colors and are known for their tender texture. They are typically harvested from both male and female zucchini flowers, though the male flowers are more commonly used in cooking since they do not produce the zucchini fruit. The edible flowers have a mild, slightly sweet flavor that makes them a popular option for a variety of dishes.
They’re versatile and can be enjoyed in numerous ways, however, today we’re stuffing the edible blossoms with fillings (think cheese, your favorite fresh herb, etc), then in a light batter and deep frying them to create a crispy, savory dish (and perfect appetizer!). The result is a stuffed blossom with a delicate flavor and a satisfying, crunchy texture.
The blossoms are only available from late spring to early fall during the zucchini season, so if you see them at farmer’s markets or your local grocery store, grab them and make this delicious recipe!
Why You’ll Love These Fried Zucchini Blossoms
I am well aware that fried foods are not the most healthful BUT anything you fry at home will be SO MUCH better for you than what you can get in a restaurant because you are using better quality oil and you’re only using it once and not reheating it over and over again.
I grew up eating fried zucchini flowers/blossoms and they were a cheap and delicious summer treat. It blows my mind how much restaurants charge for a plate of these and we can easily make them successfully at home (for a fraction of the price!). You can also take this technique and this batter and use it on other quick-cooking vegetables like asparagus or green beans. Or use it on blanched, dense vegetables like carrots.
Once you get the hang of dipping the flowers and frying them, you can stuff the flowers with ricotta or a soft, but not watery cheese. I personally think these turn out better with gluten-free flour than all-purpose, but use what you’ve got.
Ingredient Notes
- zucchini blossoms
- optional: goat cheese, ricotta, or mozzarella to stuff the blossoms
- rice flour: We used a gluten-free flour blend.
- all-purpose flour
- kosher salt
- baking powder
- cold seltzer or sparkling water, plus more if necessary
- vodka or beer or more sparkling water
- extra virgin olive oil or avocado oil for frying
- flaky sea salt
Step-by-Step Instructions
- Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels. Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the ricotta mixture filling.
- Line a plate or baking dish with paper towels and set aside. This will be used to place the fried zucchini blossoms.
- Are you wearing an apron? If not, go put one on. In a shallow dish or pie plate, whisk together the flour and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.
- Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.
- Add the stuffed zucchini flowers one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use.
- Using a slotted spoon, transfer the fried blossoms to the prepared plate or baking dish with a paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot). Discard any excess oil or use it to fry additional veggies.
- Sprinkle with flaky salt and serve. You can also season with black pepper if desired.
Recipe Tips
- Other veggies you can use to fry with any excess batter include green beans, steamed carrots, and steamed broccoli.
- Sourcing the blossoms for this fried zucchini flower recipe is relatively easy during the summertime. Check your favorite grocery stores or farmers markets.
Storage Tips
As with most fried things, these are best served right away for the best results. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for a couple of days. Reheat them in the air fryer or over the stovetop on a nonstick pan to crisp them up.
More Summer Veggie Recipes
- Roasted Carrots Recipe
- Crustless Spinach Feta Pie
- Broccolini with Garlic
- Cheesy Zucchini Planks
- Herbed Summer Squash and Potato Torte
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How to Make Fried Zucchini Blossoms Recipe
Ingredients
- 10-12 zucchini blossoms
- Optional: goat cheese, ricotta or mozzarella to stuff blossoms
- ½ cup rice flour we used all gluten-free flour blend
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¾ cup cold seltzer or sparkling water plus more if necessary
- 3 Tablespoons vodka or beer or more sparkling water
- Unrefined cold-pressed extra virgin olive oil or avocado oil for frying
- Pinch flaky sea salt
Instructions
- Trim the yellow stem inside the flour with a pair of shears and discard. Carefully inspect the inside of each blossom and quickly rinse the blossoms under water and lay flat on a towel to dry. Pat dry with paper towels. Trim off the stems, leaving a ¼-inch to hold the flowers together. If stuffing the flowers, add a dollop of the filling.
- Line a plate with paper towels and set aside. This will be used to place the fried zucchini blossoms.
- Are you wearing an apron? If not, go put one on. In a shallow dish or pie plate, whisk together the flours and kosher salt. Whisk in the seltzer and vodka until smooth. The batter should be the consistency of pancake batter. If it’s a little thick, add another tablespoon of vodka or sparkling water.
- Heat about ¾-inch of oil in a large Dutch oven over medium heat until the oil is nice and hot, 350 degrees F. You can drop a little batter into the oil to check the temperature- if it sizzles immediately, it’s ready.
- Add blossoms one at a time to the batter and swirl them around to coat them completely. One at a time, add them to the hot oil in a single layer. Cook for about 2 minutes, until light golden brown, flip and cook for a minute more. Be careful as the oil will splatter. A splatter guard is helpful to use.
- Transfer fried zucchini blossoms to the prepared plate with the paper towel. Repeat with the remaining blossoms and batter (you may have to lower the heat if the oil starts to get too hot).
- Sprinkle with flaky salt and serve.
Notes
2 Comments
Just made these:. so easy and delicious! I didn’t have sparkling water so I used all beer instead. With the extra batter I fried big zucchini slices which were equally delicious and went perfectly with the blossoms. Thanks for sharing this delicious summer recipe!
Fantastic! And smart move subbing beer for the sparkling water. Nice!