Sometimes, I’m in the mood for a food project — to enjoy cooking for cooking’s sake. These fried zucchini blossoms fit the bill. Our garden happens to be producing more blossoms than zucchini, so we decided to harvest and fry some up in our free time last weekend.

Zucchini blossoms are a traditional appetizer in Italy (it’s even in their folk songs!), and I can see why. They are quite delightful. I’m not sure how strong of a flavor the flowers actually have, but they made for a perfectly crispy and delicious treat. Perhaps even better than the the deep fried butter at this year’s state fair…

Pan Fried Zucchini Blossoms
inspired by dreams of a Tuscan vacation

What You Need
12 male zucchini blossoms (the ones on the stems, not on the zucchini)
4 cups vegetable oil
3/4 cup flour
1 egg
Kosher salt and fresh ground pepper

What To Do

1 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 (not the bugs) on a towel to air dry.

2 Fill a saucepan or skillet (we used cast iron) with 1 inch of vegetable oil. Heat the oil to 350-375°F. If you don’t have a thermometer, that’s hot but not smoking.

3 If you are wearing a nice shirt, now would be a good time to change it or don an apron.

4 On a plate, place 3/4 cup flour and season with some salt and pepper. Nearby, crack an egg into a bowl and whisk it a bit with a fork.

5 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.

6 Fry for several minutes on each side, until the blossoms are golden brown. Remove to a paper towel and enjoy them while they are still warm!