Traditional Italian Fried Zucchini Blossoms (Courgette/Squash Flowers)
User Reviews
4.8
Traditional Italian Fried Zucchini Blossoms (Courgette/Squash Flowers)
Description
This recipe starts with carefully cleaning zucchini blossoms by removing the pistil and stem, then gently rinsing and drying them. A thick batter is prepared by mixing flour, salt, milk, and water, allowing it to rest briefly for better texture. The flowers are dipped into the batter to coat evenly and fried in hot olive oil in a shallow pan until cooked through and golden brown on both sides. The pan-frying method offers control over cooking and creates a delicate crisp coating without deep-frying.
When cooked, the blossoms have a light crispy batter exterior while maintaining the fragile flower's tender interior and subtle zucchini flavor. The mild seasoning lets the natural sweetness and floral notes of the blossoms shine through. This simple approach highlights the fresh ingredients.
Fried zucchini blossoms are enjoyed as an appetizer or snack in Italian cuisine. They can be served warm and paired with a squeeze of lemon or a sprinkle of fine salt. The batter amount exceeds what is needed, allowing for multiple batches or adjustments according to quantity of blossoms.
Ingredients
- ⅓ cup flour
- ¼ tsp salt
- 3 oz water (sparkling water is optional)
- 1 tsp milk (omit for vegan or lactose intolerance)
- 10 zucchini blossoms (or as many as you want to make)
- olive oil (as needed for frying)
Instructions
Clean the Blossoms:
- Remove the pistil and stem of the flowers.
- Rinse gently and dry on a paper towel. It's okay if they tear a little or you open them completely. It's easier to make sure there's no dirt or bugs inside this way.
Make the Batter:
- Put the flour and salt in a bowl which you can dip the flowers into. Add the milk, and then the water a little at a time and beat with a whisk or fork.
- Keep adding the water until a thick consistency is reached. Beat well for another minute or two.
- Set aside to rest for 5 minutes or longer.
Dip the Flowers:
- Preheat the oil in the frying pan. It should be hot when adding the flowers. You can test it with a drop of batter if you're unsure.
- Dip the flowers into the batter, coating well, then add to the hot oil in the pan.
Fry the Flowers:
- Add the flowers to the hot oil in the pan. Again, you don't have to deep fry these. Pan frying in a little olive oil is just as good.
- Fry until cooked on one side, then turn and continue to cook until ready.
- Remove and place on paper towel lined plate. Best eaten while still hot/warm.
Notes
- Cleaning the blossoms thoroughly and removing the pistil and stem ensures no grit or insects remain inside the flowers.
- The provided batter quantity is more than required; it can be stored or adjusted according to the number of blossoms.
- Using sparkling water or a pinch of baking soda in the batter can lighten the texture but is optional.
- Pan-frying in olive oil is sufficient; deep frying is not necessary to achieve a crispy crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 3 fried zucchini flowers | |
| Calories | 41kcal | 2% |
| Carbohydrates | 3g | 1% |
| Protein | 0.5g | 1% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 59mg | 2% |
| Potassium | 9mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 0.03g | 0% |
| Vitamin A | 40IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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