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Fried Zucchini Blossoms

August 20, 2015 by Denise 7 Comments

These Fried Zucchini Blossoms are a fun and tasty treat to try with all that abundant garden zucchini.I had not intended on making this dish but when my husband picked all these beautiful zucchini flowers and looked at me expectantly, I could hardly refuse. He gets so much satisfaction from picking our produce from the garden and that in turn makes me happy. I love that he loves our home as much as I do. But I digress. This is a recipe his mom used to make all the time. She lives with us and has Alzheimer’s so I cannot ask her for the recipe so I used one I found online from Tyler Florence. It came out quite tasty.

First you want to pick your blossoms when the are open. They started to wilt by the time I got around to cooking them but below is my husband’s harvest. They are so pretty and just like anything else that is dipped in batter and fried, they are delicious fried.

These Fried Zucchini Blossoms are a fun and tasty treat to try with all that abundant garden zucchini.

The batter is simply an egg yolk, cold water and flour. I fried them in vegetable oil because these are not low carb nor are they Paleo. But they are for my hubby and his parents so who cares about the carbs.

These Fried Zucchini Blossoms are a fun and tasty treat to try with all that abundant garden zucchini.

Eat them when they are still warm and sprinkle some grated Parmesan cheese on top. Delicous!

These Fried Zucchini Blossoms are a fun and tasty treat to try with all that abundant garden zucchini.
Print

Fried Zucchini Blossoms

Adapted from Tyler Florence's recipe.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 dozen zucchini blossoms
  • 2 egg yokes
  • 1 cup ice water
  • 1 cup flour
  • grated Parmesan cheese for sprinkling
  • vegetable oil for frying

Instructions

  1. Whisk the yolks and ice water until well blended.
  2. Add flour and keep whisking until like a thick cream. Add more flour if you need to get this consistency. You don't want pancake batter consistency.
  3. Heat your oil to medium high.
  4. Dip your flours one at a time in the batter and let the excess drip off.
  5. Fry until golden brown, flipping once.
  6. Take out of pan and put on paper towels to absorb excess grease.
  7. Sprinkle with grated Parmesan cheese and serve immediately.

 

These Fried Zucchini Blossoms are a fun and tasty treat to try with all that abundant garden zucchini.

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Live Dan330

 

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Vicki

    September 15, 2015 at 8:13 am

    I love fried zucchini flowers! and they are such a great solution to the fact that zucchini plants usually over produce!!

    Reply
    • [email protected]

      September 16, 2015 at 6:26 am

      Cool! I’ve heard of them but never had them until I married my hubby.

      Reply
  2. Joy @ Joy Love Food

    September 12, 2015 at 1:35 pm

    Yum, I love zucchini blossoms, these look so good! Thanks for sharing at What’d You Do This Weekend?!

    Reply
  3. Margy

    September 08, 2015 at 7:39 pm

    This year I got more blossoms than sets, should have used them this way instead of hoping. – Margy

    Reply
    • [email protected]

      September 09, 2015 at 6:07 am

      That’s a bummer, but my in laws would have liked it….more fried blossoms for them!

      Reply
  4. Patti

    August 20, 2015 at 10:40 am

    These look good. A great way to use up excessive zucchini plants.

    Reply
    • [email protected]

      August 20, 2015 at 5:23 pm

      Thanks Patti! It’s one of my hubby’s family favorites.

      Reply

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