Fried Zucchini Flowers

Zucchini flowers are one of my favorite seasonal delicacies. When I was the chef of a farm-to-table restaurant, I knew fresh zucchini were right around the corner when my farmer friends would show up with crates of their vibrant orange-yellow flowers. Plucked from the plants earlier that morning, the delicate blossoms would be featured on that night’s special menu as a fried zucchini flower appetizer.

Frying is my favorite way to showcase the squash blossoms’ mild sweetness (with stuffed zucchini flowers following as a close second). Zucchini flowers taste similar to zucchini or summer squash but with a softer, more nuanced flavor. When dipped in a light batter and fried until golden brown, the dainty flower petals take on a shatteringly crisp texture while their interiors stay nice and tender.

What are fried zucchini flowers?

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Fried zucchini flowers (or squash blossoms) is a traditional Italian recipe that takes soft, tender zucchini blossoms and coats them in a light, crispy batter. The blossoms themselves are the edible flowers of the zucchini plant. Their bright color attracts bees, which transfer sticky pollen from the male flowers to the female flowers. Once pollinated, the female flowers close tightly, and a zucchini grows at its base.

What is the difference between male and female zucchini flowers?

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Both male and female zucchini flowers are edible, but each has a slightly different structure. Male flowers don’t produce fruit, so they’re attached to the plant by a thin green stem. Inside the male flower is a stamen, which produces pollen. Female flowers are connected to the plant by a swollen stem that resembles a miniature zucchini. Instead of a stamen, female flowers have a pistil coated with a sticky surface to trap pollen.

Most gardeners prefer to harvest male flowers, since picking the females reduces the plant’s fruit yield. If you already have an abundance of zucchini, you can pick either type of flower.

How to Prepare Zucchini Flowers

To prepare the zucchini flower, gently open the blossom. Spreading the petals apart allows you to inspect the inside for bugs (it also creates the crispiest fried zucchini blossoms). If harvested properly, the interiors should be dirt-free. There may be some dirt around the base or stem area, which I usually brush away by hand. I don’t like to wash squash blossoms because they’re so delicate. If you must, rinse the exterior in cold water and gently pat the flower dry.

After cleaning the flowers, most people remove the pistils and stamens. These are easy to pull out or snap off with your fingers, but you can snip them off with scissors if you prefer. When cooking for family, I usually skip this step. The pistils and stamens are edible and add a lovely tenderness to fried squash blossoms. However, they can cause digestive distress for some, so I remove them when cooking for company.

Ingredients for Fried Zucchini Flowers

• Zucchini flowers: Also called squash blossoms, these delicate flowers have a mild, sweet flavor and a soft, velvety texture. The flowers and stems are both edible. I like to leave about an inch of stem on the flowers to make them easier to dip into the batter.
• All-purpose flour: Flour forms the base of the batter. Feel free to substitute gluten-free flour blends.
• Baking powder: This leavening agent produces gas in two stages: first when mixed with the liquid ingredients, and again when it hits the hot fryer oil. This creates an airy, light batter that won’t weigh down the delicate flowers.
• Egg, milk and oil: These liquid ingredients bind the batter’s dry ingredients together. For a dairy-free batter, swap in water or club soda for the milk.
• Seasonings: Garlic salt and ground cumin flavor the batter, but any herbs or seasonings work as a substitute. Try adding a pinch of cayenne pepper for a little kick.
• Fryer oil: The best oils for frying squash blossoms have a neutral flavor that doesn’t overpower the flowers’ nuances. I like safflower oil, but canola or vegetable oil also work.

Directions

Step 1: Prepare the batter

In a medium bowl, combine the flour, baking powder, garlic salt and cumin. In another bowl, whisk the egg, milk and oil. Add the egg mixture to the flour mixture and stir until smooth.

Step 2: Fry the zucchini flowers

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In a skillet, heat 2 inches of oil to 375°F. Dip the zucchini flowers into the batter and fry them in oil, a few at a time, until they’re crisp.

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Drain the flowers on paper towels. Keep them warm until it comes time to serve them.

Editor’s Tip: If you have leftover batter, use it to coat sliced zucchini. Serve the fried zucchini alongside the flowers.

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Recipe Variations

• Add finishing salt: Sprinkle the fried zucchini flowers with flaky sea salt to give them a crunchy, salty finish. This is an excellent time to pull out the fancy types of salt like Hawaiian red salt or smoked salt.
• Make stuffed zucchini flowers: Before frying the blossoms, stuff them with goat cheese or seasoned ricotta cheese. To make them easier to fill, use a piping bag to add about 1 tablespoon of cheese to the center of each flower. Dip the stuffed squash blossoms in batter and fry them as directed.
• Use another batter: Try the batter from our shrimp tempura recipe for a thicker coating that still tastes light. Or use the egg-free, dairy-free batter recipe from our stuffed zucchini flowers recipe: Combine 1 cup of flour, 1/4 teaspoon of salt and 1/4 teaspoon of baking powder, then whisk in 1 cup of club soda until combined.

How to Store Fried Zucchini Flowers

Fried zucchini flowers don’t store well, so we recommend enjoying them just after they leave the fryer. They will become soggy if covered or stored in the fridge.

How long do zucchini flowers last?

Zucchini flowers are highly perishable, so I recommend using them the same day they’re harvested or purchased. If stored properly, they can last up to two days in the refrigerator. Place the flowers in a single layer on a clean kitchen towel or paper towel. Taking care not to crush or press the flowers, pack them in an airtight bag and store them in the crisper bin.

Fried Zucchini Flowers Tips

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How do you serve fried zucchini flowers?

Fried zucchini flowers make an excellent appetizer or first course. To create a beautiful appetizer platter, serve the crispy flowers alongside crostini or vegetable crudites. They taste great on their own or paired with a lemony or herby aioli, pesto or marinara dipping sauce. When in doubt, serve fried zucchini blossoms as a garnish or side dish with our best zucchini recipes. They taste great as a garnish on Italian vegetable soup or summer squash pasta primavera.

Where can you find zucchini flowers?

Look for zucchini flowers at the farmers market from late spring to early fall. Zucchini flowers wilt quickly after they’re picked, so they’re rarely found at a grocery store. Choose tightly closed flowers, which indicate the flowers are fresh. It’s okay if they’re slightly wilted, but skip any zucchini blossoms that look limp and sad. Try to get them home and into the refrigerator as quickly as possible.

Can you harvest your own squash blossoms for frying?

You can harvest squash blossoms from any flowering squash plant, including zucchini, summer squash or winter squash plants. Only female flowers produce zucchini, so it’s possible to grow zucchini in your garden even if you pick the flowers. Just be sure to leave a few male flowers on the plant to pollinate the remaining female flowers! Harvest the flowers in the morning before they open. Cut them at the stem with scissors or a sharp paring knife, leaving about an inch of stem attached to the flower.

How else can you use zucchini flowers?

Zucchini flowers’ lightly sweet flavor and delicate texture make them perfect for frying, but they can also be enjoyed raw. I like to julienne or thinly slice zucchini flowers to use as a garnish on salads, pasta or pizza. They’re particularly tasty on a simple pasta dressed with olive oil, sun-dried tomatoes and garlic. Or sprinkle them on burrata appetizers to add a floral sweetness to the creamy cheese.

You can also cook zucchini flowers into frittatas or add them to zucchini bread recipes. In Mexico, squash blossoms are a common addition to quesadillas made with fresh corn tortillas and Oaxaca cheese. For a sweet treat, try making candied flowers.