Zucchini Flowers

Zucchini Flowers

I’m curious how many people have had zucchini flowers (or zucchini blossoms as some people call them) before. I’d love to conduct an informal poll in the comments section – leave a comment and let me know if these are new to you or not. My grandma used to make these growing up, and in recent years, my mom has taken over the job. This was my first time making them, and I’m so happy that they came out just like I remember – just the slightest bit crispy, salty, and delicious.

Zucchini Flowers

Every time I try to describe these to people, I find myself having to say: “Yes, you actually eat the flower of the zucchini plant”. I can see how it might seem strange to eat a flower (my dad refuses to eat these for that very reason), but once you actually taste these, you get over the flower part pretty fast. By the time you dip it in batter, fry it in oil, and sprinkle salt on it, it tastes more like fried dough than a flower. It still has that subtle zucchini flower taste, however, that makes these absolutely wonderful. If you’ve never had these before, I really hope you try them – you’ll be so glad you did!

*Practical points: It’s best to make these the same day you pick the flowers, but I know my mom has refrigerated the flowers before frying for a day or so with no problems. Make sure to pick the flowers in the morning, while they’re still open. They’ll close up later in the day and that’s not how you want to fry them. Also, be sure and pick the flowers that are on the skinny stems since they won’t be growing zucchini anyway. If you pick the ones on the thicker stems (the little baby zucchini), the zucchini won’t grow there anymore. Good luck!

Zucchini Flowers

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Zucchini Flowers

This recipe comes from my mom and grandmother, which means there aren't exact measurements. As long as your batter is the right consistency (sort of like pancake batter), you should be fine. :)

Ingredients:

*Measurements are approximations
6 zucchini flowers
1 egg
1/2 cup milk
1/2 cup flour

Directions:

Rinse out the flowers and let dry completely. Cut off the very end of the flower (where it was attached to the plant) and remove the insides (the stamen and pistils).

Make a loose batter using an egg, about half a cup of milk, and enough flour for a loose batter just a little thicker than the consistency of pancake batter. Heat a large skillet with a thin layer of oil until the oil is hot. Dip the flowers in the batter and fry in the hot oil a few minutes per side until lightly browned. Transfer to a paper towel lined plate and sprinkle with salt. Serve immediately.

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24 Responses to “Zucchini Flowers”

  1. 1

    LiSA — July 5, 2012 @ 7:46 am

    I must say that at first i thought this was so bizarre! I have never heard of this before. But anything fried is delicious. In fact, its not even 8 am and I’d like to try one right now!

    • megan replied: — July 5th, 2012 @ 9:10 am

      We always eat them for breakfast, so that doesn’t seem strange to me at all! :)

  2. 2

    Julie Williams — July 5, 2012 @ 9:18 am

    We just got some squash blossoms from our CSA & were perplexed as to what to do with them. Someone suggested deep frying them. My husband put a little bit of cheese in the flower, dipped them in batter and then put them in the deep fryer. They were delicious, but next time we’ll do it as soon as we get them because they started to wilt quickly & did not stand up to the deep fryer very well. We’ll try your method next time!

  3. 3

    Rachel Cooks — July 5, 2012 @ 9:23 am

    Never had them but this looks like a GREAT way to start!

  4. 4

    Jean — July 5, 2012 @ 9:37 am

    I have never eaten, nor heard of, Zucchini Flowers, but I would love to try them!

  5. 5

    Julie — July 5, 2012 @ 11:31 am

    i’ve never had zucchini flowers but they certainly do sound delicious

  6. 6

    sally @ sally's baking addiction — July 5, 2012 @ 11:48 am

    Megan, these are so interesting! I’ve never had or heard of Zucchini flowers!I didn’t even know zucchini’s had flowers :)

  7. 7

    Erin @ Dinners, Dishes, and Desserts — July 5, 2012 @ 12:39 pm

    I have never tried these, but I want to! I have seen them all over, but haven’t had the chance. I had to do my garden in pots this year since we are in the process of moving, but hopefully next year I can grow them and try it!

  8. 8

    Chung-Ah | Damn Delicious — July 5, 2012 @ 4:25 pm

    I’ve never had zucchini flowers but now I’m super excited to give it a try! :)

  9. 9

    jennifurla — July 5, 2012 @ 5:06 pm

    I stuff mine with green onions and cream cheese, then coat and panfry. LOVE

  10. 10

    Donna Latta — July 5, 2012 @ 9:17 pm

    I’ve been doing this for years, ever since my husband’s grandmother showed me how. Delicious!!

  11. 11

    Donna — July 6, 2012 @ 11:43 am

    My nonna used to make these all they time!!! They are even good in a sandwhich :)

  12. 12

    Tricia — July 6, 2012 @ 12:15 pm

    My grandma used to make these from the zucchini flowers in my Dad’s garden. Gosh they bring back memories!

  13. 13

    Maria — July 6, 2012 @ 1:27 pm

    So pretty!

  14. 14

    Estelle LeviKomet — July 7, 2012 @ 4:09 am

    In 1970 on Long Island, I planted my first vegetable and herb garden. It was trial and error since I had never planted anything before. It was a small garden 20×20 only. But, in time, I was successful, 5 kinds of lettuce, planted scallions garlic and marigolds around the tomatoes, cucumbers, green beans, peppers etc. Grew zuccini also, but when I first saw the yellow orange flowers, I was so intrigued that I decided to experiment. Made them like you described. They became so popular, not only with my 3 daughters, but the neighborhood children as well, that everyone wanted fried “flowers” whenever possible. That particular summer, not one zuccini plant grew into its expected long slender green, but the flowers were amazing!.

    • megan replied: — July 8th, 2012 @ 3:51 pm

      What a wonderful story! Thank you so much for sharing :)

  15. 15

    Estelle Levi Komet — July 7, 2012 @ 4:10 am

    Sorry, I was so carried away that I forgot the “h” in zucchini!

  16. 16

    Tiffany Lyga — July 7, 2012 @ 6:45 pm

    I have had them before… I love them stuffed with ricotta, sundried tomatoes and proscuitto, dipped in a tempura batter and then deep fried – served with a side of spicy tomato sauce. SO GOOD!!!

  17. 17

    Amy (Savory Moments) — July 8, 2012 @ 7:58 am

    I’ve seen a lot of recipes for stuffed and/or fried zucchini flowers, but have never tried them myself. I would like to very much though and will once we are able to have our own garden where I can easily get my hands on some and cook them up immediately! These look fun.

  18. 18

    Angie — July 9, 2012 @ 11:19 am

    I love them. Here in Barcelona you can easily find them in the markets when its time. We use to eat them with gorgonzola inside and a light tempura. Will try your recipe as well :) Good blog Megan!

  19. 19

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  20. 20

    ihopethatyouhaveawonderfulday — July 13, 2012 @ 2:44 am

    I lived in Italy this past spring and Italians cook with them all the time! I absolutely love them in pastas and panini! The stuffed and fried zucchini flowers are delicious! I haven’t been able to figure out how to make them since being home though! By the way, love your blog! I’ve been trying out your recipes when I am home from school! My brothers loved the cinnamon biscuits!

    • megan replied: — July 13th, 2012 @ 2:25 pm

      Thanks so much for your kind comment! And I never thought to include zucchini flowers in other recipes – good idea! :)

  21. 21

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