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
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Yield
- 12
Ingredients 6
- 12 male zucchini blossoms (the ones on the stems, not on the zucchini)
- Frying oil
- ¾ cup flour
- 1 egg
- Kosher salt and fresh ground pepper
- Cheese-stuffed variation: See Notes
Method 5
- 01
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.
- 02
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.
- 03
On a plate, place ¾ cup flour and season with some salt and pepper. Nearby, crack an egg into a bowl and whisk it a bit with a fork.
- 04
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.
- 05
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!
Provenance
- recipe-clones/acouplecooks-data
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urn:recipe:21996b2e-e004-55d7-ae7b-32bdb309729d