Where can I find zucchini flowers?

Zucchini flowers are available at some grocery stores, especially during zucchini season (summer) or farmers markets. You can also try growing your own zucchini plants - the flowers are the male blossoms and can be picked without affecting fruit production.

What if my zucchini flowers are already open?

Open flowers are still edible, but they won't be as delicate and may be a bit more difficult to handle. We suggest avoiding them for this recipe.

Can I make these ahead of time?

Unfortunately, pan-fried zucchini flowers are best enjoyed fresh. The batter can become soggy if prepped too far in advance.

Pan-Fried Zucchini Flowers

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A traditional appetizer in Italy, fried zucchini flowers are slightly crispy and mild in flavor. These are the perfect summer appetizer!

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 12 flowers 1x
Category: Appetizer
Method: Frying
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

12 male zucchini blossoms (the ones on the stems, not on the zucchini)
Frying oil
3/4 cup flour
1 egg
Kosher salt and fresh ground pepper
Cheese-stuffed variation: See Notes

Instructions

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.
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.
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.
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.
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!

Notes

Mozzarella stuffed: Use small pieces of mozzarella the size of each flower. Place the pieces of cheese inside and fold the flower around the cheese, then fry as directed.
Ricotta stuffed: Season ½ cup whole milk ricotta with 2 tablespoons Parmesan cheese, zest of half lemon, 1/4 tsp salt and fresh ground black pepper. Spoon about 1 teaspoon into each flour, then fold the petals around it. Fry as instructed.

Find it online: https://www.acouplecooks.com/pan-fried-zucchini-flowers/