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.
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!
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. 🙂
*Measurements are approximations
6 zucchini flowers
1/2 cup milk
1/2 cup flour
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.