Crisp-Fried Zucchini Blossoms

Well, those were pretty good.
This was my first time frying zucchini blossoms, but not the first time indulging in them. My wife and I first had fried stuffed zucchini blossoms at a restaurant in St. Saturnin-les-Apt in the Luberon a few years ago and the entire evening remains a very pleasant memory.
While this recipe appears in March, I actually prepared it last summer when I could harvest the blossoms from my garden. Thanks to Marcella, I knew which blossoms to select – the male blossoms with the stem (on the left on the pic below). The female blossoms (on the right) on the zucchini are inedible.

No problem getting a dozen blossoms from my few plants.

The zucchini blossoms ready to be dipped in pastella, a simple flower and water batter.

Frying in vegetable oil:

The final result with a sprinkling of butter. I can assure you they were delicious.

What I liked about this recipe:
Everything. It was quick and easy to prepare, the result was great and I was able to use produce from my garden. Plus, I learned more about how my garden grows.
What didn’t I like about this recipe:
Everything OK with me – no problems.
Will I make it again?
Definitely. I can’t wait to harvest this year’s blossoms from my vegetable garden.

Comments

Crisp-Fried Zucchini Blossoms — 7 Comments

Beth on March 9, 2011 at 9:35 am said:

Doug, my mom made these every summer and I loved them. She stopped growing zucchini a few years back and we all miss them!
Marcella Hazan on March 9, 2011 at 3:19 pm said:

Doug, you have done such a good job with these, I am so pleased with you!
There isn’t anything you can do with blossoms that is as good as simply frying them in a good batter. I see so many recipes for blossoms stuffed with this and with that and I am sad to think of all those blossoms wasted by pretentious treatments.
Deborah on March 9, 2011 at 4:13 pm said:

Doug, your blossoms look as delicious as any I’ve every had in a restaurant. Bravo!
jane on March 9, 2011 at 5:07 pm said:

These look so good. Here in
San Diego it is so hard to get blossoms –weird isn’t it. You would think they would be at the Farmer Markets. When we are in Italy I fix them constantly. You make me very jealous right now.
jane on March 9, 2011 at 5:09 pm said:

Question for Marcella: I was told by a friend in Italy to always use sparkling water and have it very cold. What do you think of this advice?
Susie L on March 10, 2011 at 10:08 am said:

Absolutely gorgeous Doug! I so enjoy seeing photographs of your garden’s bounty.
Marcella Hazan on March 11, 2011 at 10:33 pm said:

Jane, It can’t do any harm, but I have never done it. Some people drop a cube of ice in the batter too. I have never done that either, and my batter lacks absolutely nothing in crispness.