Sunday, April 24, 2011

Italian Fried Zucchini Flowers

Fried Zucchini flowers is a delicious seasonal appetizer that makes use of the male flowers which would go to waste after pollination. The male flower is a bright orange colored blossom and develops only a small thin stem that does not grow into a vegetable. Picked fresh from the garden and prepared immediately is the best method. They can be stuffed or simply battered and fried. It is great appetizer or garnish on a salad your guests will not soon forget.


  • 16 zucchini flowers
  • 2 large eggs
  • 1 ½ cup cake flour
  • Pinch fresh ground nutmeg
  • 3 tablespoon dry white wine
  • Kosher or Sea Salt and fresh ground White Pepper to taste
  • ¼ teaspoon garlic powder
  • ¼ cup grated Romano cheese
  • ½ cup water
  • 2 cup vegetable oil for frying


  1. Remove pistils (centers of flower), split flowers in halves.
  2. Place all dry ingredients in a medium size mixing bowl.
  3. Beat the eggs until they are well mixed and have taken in a bit of air.
  4. Add the wine and water to the eggs and beat to combine the wet ingredients.
  5. Add the wet mix slowly until all of the ingredients have become incorporated.
  6. Beat until the mixture is the consistency of pancake batter.
  7. Add more flour or water, if necessary.
  8. Let stand 5-20 minutes so the flour can become hydrated.
  9. Heat oil in a large frying pan to aproximatey 335° f.
  10. Stir the batter to make sure it is a uniform consistency.
  11. Add flowers one at a time in batter. let the excess batter drip off.
  12. Fry until crisp and golden brown. on both sides. Do not crowd the pan.
  13. Remove with spider or slotted spoon and drain on paper towels.
  14. Transfer to dish, sprinkle with salt and serve.
  15. Serve immediately.

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