When summer comes around, zucchini blossoms are among the most exciting veggies you can find at the local farmer’s market or in the produce aisle of a grocery store. I picked the ones you see featured in this post from my mom’s garden. I gotta say, if they didn’t spoil so quickly, they’d make a nice little bouquet! Not only are they beautiful, they also make a sweet and colorful addition to a risotto or a pasta dish.
Zucchini blossoms can be enjoyed in so many ways, but “their best death”, as Italians say, is in the frying pan – you’ll get a nice, crispy, sweet, and delicate fritter. Some people like to add sugar to the batter… I personally like to skip the extra sugar and add, instead, a final sprinkle of salt to contrast their natural sweet flavor.
They’re perfect as appetizer or side dish. If you want to splurge, stuff them with a little piece of mozzarella before you dredge them in batter and fry them. Then remember to thank me.
- 12 zucchini blossoms
- 1 egg
- ½ cup milk
- flour, as needed
- a pinch of baking soda (or, even better, 2 tablespoons of beer - if you have it)
- peanut oil
- coarse salt
- In a small bowl, beat an egg. Whisk in milk and a pinch of soda (or beer). Add enough flour to achieve a dense consistency (think pancake batter). Whisk batter until most lumps are gone but do not over-whisk.
- In a large pot, heat about 1 inch of peanut oil to 350°F (175°C).
- Dredge each blossom in batter, shaking off the excess and lay it in the oil (it's better to fry few at a time). Once they have cooked on one side, flip them with a slotted spoon, until golden brown.
- Drain them on dish lined with paper towel. Sprinkle with coarse salt and enjoy them while they're hot!
