Pan-Fried Zucchini Flowers
A traditional appetizer in Italy, fried zucchini flowers are slightly crispy and mild in flavor. These are the perfect summer appetizer!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 flowers 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Ingredients
Scale
- 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
Instructions
- 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!
Find it online: https://www.acouplecooks.com/pan-fried-zucchini-flowers/
