How to Make Traditional Italian
Fried Zucchini Flowers (Squash Blossoms)
recipe by Christina Conte (from my Nonna Chiarina) serves 4 as a starter/appetizer
FULL PRINTABLE RECIPE BELOW
What You’ll Need
Equipment: whisk, nonstick pan or cast iron pan
Ingredients
1/3 cup (57 g) flour
2 good pinches of salt
about 3 oz (90 ml) water (sparkling water is optional)
1 tsp milk (omit for vegan or lactose intolerance)
8 to 10 zucchini blossoms (or as many as you want to make)
olive oil for frying
Instructions
Clean the Blossoms.
Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.
Make the Batter.
Put the flour and salt in a bowl which you can dip the flowers into. Add the milk, and then the water a little at a time and beat with a whisk or fork.
Keep adding the water until a thick consistency is reached. Beat well for another minute or two.
Set aside to rest for 5 minutes or longer.
Dip the Flowers.
Preheat the oil in the frying pan. It should be hot when adding the flowers. You can test it with a drop of batter if you’re unsure.
Dip the flowers into the batter, coating well, then add to the hot oil in the pan.
Fry the Flowers.
Add the flowers to the hot oil in the pan. Again, you don’t have to deep fry these. Pan frying in a little olive oil is just as good.
Fry until cooked on one side, then turn and continue to cook until ready.
Remove and place on paper towel lined plate. Best eaten while still hot/warm.
Note: the amount of batter is more than you will need. Also, my Nonna never added anything to the flour and water mixture, but if you’d like to use sparkling water or a pinch of baking soda, it will make the batter a little lighter).