A traditional appetizer in Italy, fried zucchini flowers are slightly crispy and mild in flavor. These are the perfect summer appetizer!
Sometimes, I’m in the mood for a food project — to enjoy cooking for cooking’s sake. These pan-fried zucchini flowers fit the bill perfectly. A traditional appetizer in Italy, fried zucchini flowers are slightly crispy and mild in flavor. They’re not very filling, so it’s easy to make a batch of them and eat them all right away (these are definitely a treat to enjoy with a friend or loved one).
When making zucchini flower recipes, you want to make sure to use male zucchini flowers. Male flowers have a stem, whereas female zucchini flowers are attached to the squash itself. You can probably find these flowers at your local farmers market or at a specialty health food store. Our garden happens to be producing more blossoms than zucchini at the moment, so we decided to harvest and fry some up in our free time last weekend. If you buy the flowers from a farmers market, make sure that you’re buying zucchini flowers and not flowers from another squash since zucchini flowers are milder in flavor.
When working with zucchini flowers, you need to be extra gentle. Carefully wash them under running water, and lay them out to dry (don’t wring them or put them in a salad spinner!). A light coating of egg and flour is all that’s needed to make the flowers delightfully crisp, and will keep the flower intact during the frying process.
- 12 male zucchini blossoms (the ones on the stems, not on the zucchini)
- 4 cups frying oil
- 3/4 cup flour
- 1 egg
- Kosher salt and fresh ground pepper
- If the zucchini blossoms are from your garden, cut them stem down to about 1 inch. Gently wash them inside and out, removing all dirt and bugs. Place the blossoms on a towel to air dry.
- Fill a saucepan or skillet (we used cast iron) with 1 inch of frying oil. Heat the oil to 350-375°F. If you don’t have a thermometer, that’s hot but not smoking.
- On a plate, place 3/4 cup flour and season with some salt and pepper. Nearby, crack an egg into a bowl and whisk it a bit with a fork.
- With assembly line efficiency, dip each blossom into the egg (letting the excess drip off), roll in the flour, and carefully place the blossom into the hot oil.
- Fry for 2-3 minutes on each side, until the blossoms are golden brown. Remove to a paper towel and enjoy them while still warm!
You can read full article and recipes here : https://www.acouplecooks.com/pan-fried-zucchini-flowers/