I went to the local farmers’ market last weekend, my new Saturday ritual, and picked up loads full of fresh organic produce including beautiful sunburst yellow zucchini flowers. An unexpected, but exciting find.
I’ve had fried zucchini flowers before, but never made them myself. After scoping the internet to find the perfect zucchini flower recipe to take me back to my delicious zucchini blossom memories I chose to stick with the age old traditional fried zucchini flowers. You can also stuff them before you fry them, but that will have to be another post.
Most times when you think of making something delectable you think of slaving over a stove and preparing for hours before you get to enjoy the finished product. However classic fried zucchini flowers take no more than 10 minutes to prepare and less than 10 seconds to devour. They are that good! Anyhow, here’s what you’ll need to make these crunchy delicacies.
Traditional Fried Zucchini Flowers Recipe
Serves 6
- 12 zucchini flowers, with the stems attached
- 1 cup flour, (I used King Arthur White Whole Wheat Flour)
- 1 cup water
- Pinch of sea salt
- 1 1/2 cups oil (I used half olive oil and half vegetable oil)
Lightly rinse your zucchini flowers and pat dry. In a small skillet, heat the oil slowly over medium-high heat until a drop of batter starts to sizzle in the pan, about 360 degrees.
While the oil is heating, gradually whisk the flour into 1 cup water to obtain a thin cream. Add a pinch of salt and whisk it in. When ready to fry, take a blossom by its stem, dip it in the flour and water mixture (or pastella, as it is called in Italian), gently shake off excess, and drop the coated blossom in the hot oil to fry until crisp and golden.
Cook in batches if you need to and drain on paper towels. When all the blossoms are done, sprinkle with a bit more salt and serve immediately.
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