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Recipes

Light Battered Zucchini Blossoms

Published on July 19, 2023

Fried Zucchini Blossom

When it comes to gardening, my dad is the ultimate expert! One of our favorite ways to celebrate his garden’s art filled bounty is by making crunchy light-battered zucchini blossom appetizer.

This deep love for the earth and sustainable living is a gift that keeps on giving, bringing farm-to-table freshness into our meals. For food lovers seeking a simple yet divine way to celebrate seasonal ingredients, fried zucchini blossoms is a must-try. Whether you’re passionate about organic cooking or just love garden-fresh flavors, this dish is sure to delight your taste buds!

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

  1. Heat 1” oil to 350 degrees in cast iron skillet or deep pan (make room so no overcrowding).
  2. 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.
  3. 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.
  4. 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.

Wine Pairings