Nonna’s calling, there’s batch of fried zucchini flowers waiting for you: they have crispy outsides and deliciously soft insides! Top these with some fresh lemon juice and dip them in a creamy hot sauce to get the best out of this classic Italian dish!
FRIED ZUCCHINI FLOWERS
HEY BABES! Or ciao?! Today we’re making Fried Zucchini Flowers aka fried Zucchini Blossoms!
These babies have crispy outsides and deliciously soft insides and have a *very* delicate flavor! I love topping them with some fresh lemon juice and dipping them in a creamy hot sauce (a mild one is more than enough for these, you don’t want it to be too overpowering!).
Fried zucchini flowers are one of my favorite Italian dishes and I still get (way too) excited whenever I can get my hands on some fresh flowers! They’re really easy to make and are perfect as a summer appetizer or side!
Oh, and these can also be made into gluten-free fried zucchini flowers!! Simply use glutinous rice flour aka sweet rice flour (like Mochiko) instead of regular flour. I recently made the GF version and they were just as delicious!
WHAT DO FRIED ZUCCHINI FLOWERS TASTE LIKE?
They have a very delicate flavor but they actually don’t “taste like flowers” as some other flowers do (like violets, for example), they almost taste like a very mild squash. Like I said, they have crispy outsides and very soft insides – YUM!
ARE ZUCCHINI FLOWERS EDIBLE?
Yes, absolutely! Just make sure to completely open each flower and remove both the stem and the pistil. Wash them and place them on a clean kitchen towel to dry for a few minutes. Don’t freak out if you find a bug or two, that’s exactly why I recommend opening them completely lol!
WHERE TO BUY FRESH ZUCCHINI FLOWERS
You can buy fresh zucchini flowers at your local farmer’s market (if they’re in season, so from late spring to early fall). Grocery stores don’t typically have these but you may be able to find them every once in a while, depending on where you live.
WHAT ARE FRIED ZUCCHINI FLOWERS CALLED IN ITALIAN?
They’re typically referred to as “fiori di zucca” (= squash blossoms). Some people might call them “fiori di zucchina” (= zucchini blossoms) but the first option seems to be the most popular!
HOW DO YOU PREPARE ZUCCHINI FLOWERS?
- Open each flower completely to make sure there’s no dirt (or bug! I warned you!) inside.
- Gently wash the flowers and place them on a clean kitchen towel to dry (4-5 minutes).
- Make the batter by combining eggs, flour (or glutinous rice flour for GF eaters), milk, and salt. The batter should be slightly thick but still runny (not as runny as milk or water though, more like a crepe batter but slightly thicker). Feel free to adjust the amount of milk and flour (or glutinous rice flour) if necessary.
- Fry in hot oil until soft and golden brown.
HOW CAN YOU TELL IF A ZUCCHINI FLOWER IS MALE OR FEMALE?
Let’s get TECHNICAL! So. A male zucchini flower is there to fertilize but will never produce zucchini itself (kinda like men lol), they have no pistils and tend to be slender. Female zucchini flowers have a much more bulbous end and grow closer to the center of the plant.
You can eat both! So you don’t have to worry about picking the right flowers!
CAN YOU EAT MALE ZUCCHINI FLOWERS?
Yes! Like I said, you can eat both!
CAN I MAKE THEM PAN FRIED OR BAKED?
Not with this recipe! And honestly, pan-fried zucchini flowers and baked zucchini flowers aren’t really worth it in my opinion (the fried batter is what makes them *so* good IMO)!
HOW DO I STORE FRIED ZUCCHINI FLOWERS?
I don’t recommend storing them as they will turn soggy in a matter of hours :(.
If you think 15-20 flowers are too much for you, you’re better off cutting the recipe in half!
HAPPY FRYING BABES!! I hope you’ll love these fried zucchini blossoms as much as I do!
Please leave a comment and/or give this recipe a rating if you make it! I LOVE hearing from you! 💘
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Fried Zucchini Flowers Italian Recipe
- About 20 zucchini flowers
- 2 eggs
- 5-6 tbsp flour or 9 tbsp glutinous rice flour like Mochiko for GF eaters
- 1 tsp salt
- 2 tbsp milk
- Vegetable oil for frying I recommend sunflower oil but canola or peanut will work too
- Open each flower completely to make sure there are no dirt or bugs insides. Gently wash the flowers and place them on a clean kitchen towel to dry for a few minutes (4-5 is okay). Blot with some paper towels if necessary.
- In a medium bowl, beat the eggs, then add in the flour (or glutinous rice flour) and salt. Mix until combined. Pour in the milk and mix until fully combined and smooth. Set aside to rest for 5 minutes.
- Meanwhile, preheat the oil. In a large pot, heat about 2 inches oil over medium heat. The oil temperature should be between 350F - 375F so I recommend using a thermometer if you're new to frying.
- Once the oil is hot, dredge each flower in batter, shake off the excess batter and fry. Make sure the flowers are completely dry when you do this, any trace of water will cause the oil to bubble up and hit you. Do not overcrowd the pan or the oil temperature will drop, 3-4 flowers per batch are more than enough! Fry until golden brown (2-3 minutes), flipping them once. Remove from the oil and place on a plate lined with paper towels to drain. Serve immediately!