Serving fried zucchini flowers
These zucchini flowers should be eaten right away, as they don’t store well. Alex and I like the flowers plain, but I bet they’d taste amazing dipped into some romesco sauce or tzatziki—it’d be like a Mediterranean-fusion appetizer this way! A traditional appetizer in Italy, fried zucchini flowers are slightly crispy and mild in flavor. They’re not very filling, so it’s easy to make a batch of them and eat them all right away. These are definitely a treat to enjoy with a friend or loved one!
Make sure to use male zucchini flowers. Male flowers have a stem, whereas female zucchini flowers are attached to the squash itself. You can probably find these flowers at your local farmers market or at a specialty health food store. Our garden happened to be producing more blossoms than zucchini, so we decided to harvest and fry some up for this recipe. If you’re at a farmer’s market, make sure to buy zucchini flowers and not flowers from another squash, since zucchini flowers are milder in flavor. Be extra gentle. Carefully wash the zucchini flowers under running water, and lay them out to dry (don’t wring them or put them in a salad spinner!). A light coating of egg and flour is all that’s needed to make the flowers delightfully crisp, and will keep the flower intact during the frying process.
When you begin frying the zucchini flowers, make sure to turn on the fan above your stove and open a few windows if possible. The extra smoke is totally worth it once you taste them!
More zucchini recipes
Pick from more of our top zucchini recipes:
Try main dishes like Easy Zucchini Boats, Perfect Zucchini Lasagna or Creamy Zucchini Pasta. Make Perfect Sauteed Zucchini or Zucchini Fritters. Bake up Zucchini Bread, Zucchini Brownies or Chocolate Zucchini Bread.
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