How To Fry Zucchini Blossoms

Zucchini Blossoms

Zucchini Blossoms

Zucchini and squash blossoms are one of the most delightful summer vegetables, and a visual treat too in the marketplace. They should look firm and fresh, and ideally should be just slightly open.

Zucchini blossoms are quite perishable, and should be used the day they’re bought, or at the most the day after. If your local supermarket doesn’t carry them, you may be able to get them from a farmers’ market, or from a farm produce stand. As a last resort, if you have a vegetable patch, you can plant some zucchini. It’s worth the effort.

When you get your blossoms home put them in the crisper section of the refrigerator until it comes time to cook them. Then wash them gently, pat them dry, and remove the pistils. You’re now ready to proceed.

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:

Zucchini Blossoms Washed, Pistils Removed, and Ready for Use

Zucchini Blossoms Washed, Pistils Removed, and Ready for Use

  • 18 zucchini blossoms
  • A pint (500 ml) cold water (sparkling adds a nice touch), or a mixture of beer and water
  • 3 heaping tablespoons flour, or enough to give the batter the consistency of heavy cream – it should stick to the blossoms
  • An egg, lightly beaten
  • Salt
  • Olive oil or lard, for frying

Trim the stems of the zucchini blossoms, remove the pistils, wash them gently and pat them dry just as gently.

Battering the Blossoms!

Battering the Blossoms!

Prepare the batter by combining the water (and beer if you’re using it), flour and egg.

Heat the oil.

Into Hot Oil...

Into Hot Oil…

Lightly salt the zucchini blossoms, dredge them in the batter, fry them until golden, drain them on absorbent paper, and serve them hot.

Fried Zucchini Blossoms: Enjoy!

Fried Zucchini Blossoms: Enjoy!

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Categories: Illustrated Recipes And More, Zucchini and Squash

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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