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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)


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



I am 21+ years old.