How to Fry Zucchini Blossoms

For a taste of the subtle pleasures of a spring garden, try fried zucchini blossoms. You won't find these in the grocery store. They're a special reward for the vegetable gardener. So enjoy one of those unique payoffs for all your hard work.

Fried Zucchini Flower Recipe

6 Zucchini blossoms
1/2 C flour
Pinch Salt
Pinch Pepper
1/4 C Olive oil
2 Pats butter
1 Egg
1 Tbsp Water

Directions for Frying Zucchini Flowers

Wash flowers. Drain

Combine egg and water. Beat well.

Combine flour, salt and pepper in a separate bowl.

Heat oil and butter in a small skillet on medium heat.

Dip flowers in egg and then flour. Shake to remove excess flour.

Place in hot oil for one to two minutes. Turn and continue cooking for another minute. Flowers should be lightly browned on both sides.

Remove and drain. Eat immediately.

Squash Blossom Memories

When I was a kid, squash flowers were my mother's favorite spring treat. She'd pick the flowers in the evening, dip them in egg, dredge them in flour, and fry them up in olive oil cut with a little butter. They tasted delicate and really great. Like the best appetizers, there are never enough.

Squash flowers don't last long in the garden, or after they're picked, so give them a try soon.

If you want some more zucchini flower info, try NPR's (National Public Radio) piece on them from June 18th. You can find it here: Zucchini Flowers

While we're talking about eating your vegetables, why not chop a little mint into your steamed peas?