Fried zucchini blossoms have a tender, mellow flavour to them that turns into a succulent treat when lightly dredged in a bubbly batter and fried to a crisp. Try swapping club soda for your favourite light beer for some hoppy flavour that goes excellently with zucchini blossoms.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 dozen zucchini blossoms (male or female, squash or stems trimmed, pollen pistil removed)
- 1 1/2 cup (125 mL) club soda (sparkling water or water would work as well), or for a slightly richer and thicker consistency 1 cup (250 mL) soy milk + 1/2 cup (125 mL) club soda
- 1 1/4 cups (310 mL) all purpose flour
- 1 tsp (5 mL) salt + salt for sprinkling
- 2 tbsp (30 mL) freshly chopped parlsey
- vegetable oil for frying
- Heat 1/2-inch of vegetable oil in a pan over medium heat until about 350ºF (175ºC).
- Trim zucchini blossom stems or squash. The female blossoms will have a baby zucchini attached; male blossoms will simply have a stem. Trim the female blossoms just before the bottom of the flower; trim male ones with about 1 cm of space before the blossom.
- In cold water, gently submerge and wash zucchini blossoms to remove any dirt or debris. Remove from water, and gently pat dry with a clean kitchen towel. Gently open the blossoms and remove the yellow pollen pistils. Set aside.
- Prepare batter by whisking club soda, flour, 1 tsp salt, and parsley until no lumps remain. Dredge the cleaned and dried zucchini blossoms until covered, and add to frying pan. Fry on both sides 3-4 minutes until a light golden brown. Remove from oil and let drain on a paper towel. Sprinkle with salt before serving.