Recipes
Fried Zucchini Blossoms, a tribute to Nicole’s Dad on Father’s Day!
Published on July 19, 2023
He spends hours of time in his garden and takes incredible pride sharing his bounty. This kind of love for the earth has been a blessing larger than life. I am making him his very favorite fried zucchini blossoms to honor all he has taught me. This recipe is simple and divine.
Fried Zucchini Blossoms, a tribute to Nicole’s Dad on Father’s Day!
Prep Time: 15 minutes
Ingredients
- 1” vegetable oil or peanut oil
- ½ cup flour
- ¾ cup club soda (could put a splash of bubbly or beer if you have open)
- 1 egg
- ¼ cup grated parmesan cheese
- 1 garlic clove minced
- Pinch of salt (because the parmesan is salty)
- Fresh ground pepper
- Zest from a lemon and Fresh thyme for finishing touch
- 12 zucchini blossoms (male blossoms, keep the stems on them too)
Directions
- Heat 1” oil to 350 degrees in cast iron skillet or deep pan (make room so no overcrowding).
- Combine flour, parmesan, salt and pepper in a medium bowl. In another bowl whisk together egg, garlic, club soda and add to flour mixture until smooth.One at a time dredge the blossom and stem into the batter and gently shake off excess.
- Place them gently into the oil, careful not to crowd the pan. Cook, flipping once with a slotted spoon. They should be golden after 2-4 minutes total. Place on a paper towel to allow the blossoms to drain a bit.
- Transfer to a plate and sprinkle with fresh thyme, lemon zest and sea salt (not too much salt).
Serve hot with your chilled Sean Minor Sauvignon Blanc.
