Every summer when the zucchini patch is in full bloom, I can’t resist picking a handful of those bright yellow blossoms to make this old-fashioned fried zucchini squash blossoms recipe. It’s one of my favorite ways to enjoy the garden harvest. Light, crispy, and full of that delicate flavor that makes edible flowers so special.
If you’ve ever wandered through a farmers’ market or and seen these cheerful blossoms for sale, get them and make this recipe.
Delicious Fried Zucchini Squash Blossoms
It’s your chance to try them at home. Fried zucchini flowers are a delicious recipe that turns simple ingredients into a golden brown, crunchy texture that’s the perfect appetizer for any summer meal. Or a delicious and simple snack.
Old Fashioned Fried Zucchini Squash Blossoms Recipe
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Ingredients
- 18 Fresh Squash Blossoms Zucchini Flowers, gently cleaned and dried
- 1 Cup Pancake Batter Mix
- ¾ Cup Beer lemon-lime soda (like Sprite or 7UP), or soda water
- Enough oil for frying olive, canola, or vegetable
- Optional garnish: Pinch of salt and black pepper to taste. Lemon zest or a sprinkle of Parmesan cheese
Instructions
- Prepare the blossoms. Gently inspect each blossom for insects and rinse lightly under cold water. Pat dry carefully with paper towels. The delicate petals can tear easily. Leave a bit of the stem on for easy dipping.18 Fresh Squash Blossoms
- Make the batter. In a large bowl or medium bowl, whisk together the pancake mix, and beer or lemon-lime soda. The batter should have a consistency of heavy cream. For best results, use cold liquid straight from the fridge.1 Cup Pancake Batter Mix, ¾ Cup Beer
- Pour enough oil into a frying pan, nonstick pan, or cast-iron skillet to cover the bottom by about ½ inch. Heat over medium heat until the oil temperature reaches about 350°F.Enough oil for frying
- Dip and fry. Holding each blossom by the stem, dip it into the batter, letting excess batter drip off. Carefully place in the hot oil and fry 2–3 minutes per side until golden brown and crisp. Use a slotted spoon to transfer each one to a wire rack or cooling rack set over paper towels to drain excess oil.
- Serve as is. Or sprinkle with sea salt, a dash of black pepper, and a touch of lemon zest. Serve warm for that irresistible fried food crunch.18 Fresh Squash Blossoms
Your Own Private Notes
Nutrition
Tips for Success
- Use fresh blossoms. Pick them early in the morning when they’re open and firm — or look for baby zucchini still attached at your local farmers market.
- Keep the batter cold. Using cold water, beer, or soda water helps create a light batter with a crunchy texture.
- Avoid sogginess. Drain well on a wire rack instead of a paper towel alone for the crispiest results.
- Don’t overcrowd the pan. Too many blossoms at once can lower the oil temperature and make them greasy.
Storage and Reheating
Fried blossoms are best enjoyed right away, but if you have leftovers:
Store. Cool completely, then place on a baking sheet and cover loosely with a plastic bag or airtight container. Refrigerate for up to 2 days.
Reheat. Bake at 350°F for about 6–8 minutes until hot and crisp again. Avoid microwaving. It softens that perfect crunch.
Stuffing Variation
While this recipe doesn’t call for stuffing, some cooks love turning them into stuffed zucchini blossoms or stuffed squash blossoms with a ricotta filling or goat cheese mixture. cheese. Twist the petals closed before dipping into the batter.
Here are the details:
Optional fillings
- ½ cup ricotta cheese, drained
- 1 egg
- 2 tablespoons grated Parmesan or mozzarella
- Fresh herbs such as basil or parsley, finely chopped
To try it, fill the center of each blossom with a small spoon or piping bag, using a blend of ricotta cheese, egg, herbs like fresh sage, and Parmesan cheese. Twist the petals closed before dipping into the batter.
It’s a fun way to elevate this already delicious starter into something special. Especially if you’re serving guests.
Serving Ideas
These golden beauties make the perfect appetizer for a garden dinner or a summertime treat. Serve them with:
- A light sprinkle of kosher salt and fresh lemon zest
- Marinara sauce or ranch dressing for dipping
- A platter of fresh green beans, tomatoes, and other garden favorites
Unexpected Flower Snack
There’s nothing quite like enjoying food straight from your garden. And this fried zucchini blossoms recipe captures that joy perfectly. The delicate flavor, light batter, and crisp golden brown coating make this one of my favorite ways to celebrate summer abundance.
So, next time your zucchini plants are covered in blooms, don’t let them go to waste. Fry up a batch of these fried zucchini flowers and enjoy a taste of old-fashioned goodness right from the frying pan.
These are a surprisingly delicious and easy snack.