Fried Zucchini Blossoms are a simply delicious and traditional way
to enjoy these mellow and succulent summer delicacies.
I have always loved farmer’s markets—there’s something so exciting about the maze of stalls and inhaling the fruity smells of summer berries and fuzzy peaches. People are milling around, buzzing from vendor to vendor, collecting tender bunches of asparagus like pollen, occasionally indulging in a pint or two of those deep, jewel-toned raspberries. The tables are lush with greens, bunches of radishes, rainbows of berries beautifully arranged in teal cartons, zucchinis, and if you go early in the mornings, these gorgeous zucchini flowers.
Last weekend, I ventured out early to the farmer’s market, flitting from stand to stand, searching for zucchini flowers. Most would shake their heads no and mutter something about them being too fragile or hard to sell, another pointed me to a plump old lady who bustled behind her tables, bagging swiss chard and boxes of golden plums. I asked her if she carried any zucchini flowers, and she said something in Slavic tongue and shook her head, and I was quickly nudged aside by the long line of eager customers. They all knew something I didn’t about this vendor, and I’m sure I’ll visit again to find out what.
I had begun to lose hope for finding more zucchini flowers, until my farmer’s market partner-in-crime suggested that I check out the back row of stalls I had overlooked because it looked rather stark. Low and behold, a sunny display of zucchini blossoms stood out between the most perfect, dewy looking yellow and green zucchini and cartons of the most plump, vibrant raspberries I had ever seen. I was giddy with excitement, my companion halfway uttering an “I-told-you-so” while shaking his head in disbelief over how excited I could be over vegetables.
Zucchini flowers are the beautiful blossoms that eventually grow to be the tender summer squash that flood farmer’s markets around this time of year. They’re mellow with zucchini flavour—likewise juicy and tender when cooked. Their delicate petals melt in your mouth and disappear with a lingering kiss of sweet floral flavour. Even now I imagine their tender sweetness.
The first time I had ever tried zucchini blossoms, I had them specially delivered to me by someone from Produce Made Simple. As I stepped inside the elevator to go up to my apartment, hugging a basket of zucchini flowers in one arm while reaching for the button for my floor. Meanwhile, a construction worker ogled my basket of gems with somewhat of a puzzled look on his face.
“What are you doing with zucchini blossoms?!”
I admired the orange-tinged petals and pale green bulbs. “I’m going to eat them!”
“…They’re not really from your culture though.” He smiled apologetically as if to say, In case you didn’t realize, you’re Asian. “What are you going to do with them?”
I let out a nervous laugh, and looked at my fellow elevator companion. I noticed the tell-tale gold chain around his neck. Italian, I thought. He must know what he’s talking about. “I’m not sure exactly. I’m thinking of stuffing them and then baking them maybe.”
He let in a sharp inhale as the elevator doors closed and he shook his head vehemently. “No, no, no. What you do is you lightly batter them and fry them. That’s it.”
I wondered if that was too boring. Too plain? But he noticed my hesitation.
“Trust me. It’s the only way they should ever be eaten. They’re perfection.” He closed his eyes, as if imagining the tender crunch of biting into a fried zucchini flower, giving way to a succulent mouthful of mellow summer squash flavour with little bursts of salt.
“Haha okay. I’ll try that out.” I reassured him. I didn’t want to desecrate his memory of his nonna’s fried zucchini blossoms. The elevator doors dinged open and I stepped off the elevator.
“Enjoy those! I wish I could eat some…” he trailed wistfully as the doors closed.
Lightly battered, fried to a golden crisp and seasoned simply with some parsley and salt. I’m sure they would have been delicious stuffed, but something about his moment of reminisce made me want to experience what he felt. Taste the fried zucchini blossoms of his childhood. So Italian construction worker in my building, this one’s for you.
Fried Zucchini Blossoms
Ingredients
- 2 dozen zucchini blossoms male or female, squash or stems trimmed, pollen pistil removed
- 1 1/2 cup club soda (sparkling water or water would work as well), or for a slightly richer and thicker consistency 1 cup (250 mL) soy milk + 1/2 cup (125 mL) club soda
- 1 1/4 cups all purpose flour
- 1 tsp salt + salt for sprinkling
- 2 tbsp freshly chopped parlsey
- vegetable oil for frying
Instructions
- Heat 1/2-inch of vegetable oil in a pan over medium heat until about 350ºF (175ºC).vegetable oil for frying
- Trim zucchini blossom stems or squash. The female blossoms will have a baby zucchini attached; male blossoms will simply have a stem. Trim the female blossoms just before the bottom of the flower; trim male ones with about 1 cm of space before the blossom.2 dozen zucchini blossoms
- In cold water, gently submerge and wash zucchini blossoms to remove any dirt or debris. Remove from water, and gently pat dry with a clean kitchen towel. Gently open the blossoms and remove the yellow pollen pistils. Set aside.
- Prepare batter by whisking club soda, flour, 1 tsp salt, and parsley until no lumps remain.1 1/2 cup club soda, 1 1/4 cups all purpose flour, 1 tsp salt + salt for sprinkling, 2 tbsp freshly chopped parlsey
- Dredge the cleaned and dried zucchini blossoms until covered, and add to frying pan.
- Fry on both sides 3-4 minutes until a light golden brown. Remove from oil and let drain on a paper towel. Sprinkle with salt before serving.1 tsp salt + salt for sprinkling
Kristin says
They look so beautiful! Delish!
Pinned!
K-
Chrissy says
Years after this post……
I had 26 male pattypan squash blossoms in my garden between yesterday and today. I saved the pistils in the freezer as it looks like the next burst of flowers are all female and the thought of not getting squash makes me sad so I’ll hand pollinate with the reserved pistils.
Anyhow. I made this recipe as written and it was AMAZING. 4 kids gobbled them up like nobody’s business. These might be the most delicious thing I’ve ever eaten.
Lisa Le says
I’m so excited you enjoyed them. This recipe never really got much reception but it’s always been one of my favourites, simple as it is :)
Jessica says
It looks like that recipe isn’t at the link anymore, so you have any other ways to access it?
Lisa Le says
Produce Made Simple seems to have removed all my recipes without telling me. I have to go back and reupload them but this one is up for you now. Thank you for bringing it to my attention!