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Fried Zucchini Blossoms

A super simple recipe that highlights the delicate flavour and texture of zucchini blossoms!

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Course: Appetizer , Snacks
Cuisine: Vegan

Ingredients

  • 2 dozen zucchini blossoms male or female, squash or stems trimmed, pollen pistil removed
  • 1 1/2 cup club soda (sparkling water or water would work as well), or for a slightly richer and thicker consistency 1 cup (250 mL) soy milk + 1/2 cup (125 mL) club soda
  • 1 1/4 cups all purpose flour
  • 1 tsp salt + salt for sprinkling
  • 2 tbsp freshly chopped parlsey
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Heat 1/2-inch of vegetable oil in a pan over medium heat until about 350ºF (175ºC).
  2. Trim zucchini blossom stems or squash. The female blossoms will have a baby zucchini attached; male blossoms will simply have a stem. Trim the female blossoms just before the bottom of the flower; trim male ones with about 1 cm of space before the blossom.
  3. In cold water, gently submerge and wash zucchini blossoms to remove any dirt or debris. Remove from water, and gently pat dry with a clean kitchen towel. Gently open the blossoms and remove the yellow pollen pistils. Set aside.
  4. Prepare batter by whisking club soda, flour, 1 tsp salt, and parsley until no lumps remain.
  5. Dredge the cleaned and dried zucchini blossoms until covered, and add to frying pan.
  6. Fry on both sides 3-4 minutes until a light golden brown. Remove from oil and let drain on a paper towel. Sprinkle with salt before serving.