Tested till perfect Fried Zucchini Blossoms

Fried Zucchini Blossoms

The batter for these blossoms is used in Italy for frying vegetables, including thin slices of zucchini. For the best flavour, sprinkle the blossoms with salt and eat immediately.

By The Canadian Living Test Kitchen

Source: August 2009

  • rating starrating starrating starrating starrating star
  • Portion size 4-6


  • 2/3 cup 2/3cupwater
  • 1/2 cup 1/2cupall-purpose flour
  • 12 12zucchini blossomzucchini blossoms
  • extra-virgin olive oil
  • pinch pinchsea salt or salt
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In small shallow bowl and using fork, stir water with flour until smooth.

Gently open zucchini blossoms and wipe off any dirt inside; trim long stems. Dip each flower into batter, scraping off any excess.

Meanwhile, pour enough oil into shallow skillet to be 1/2 inch (1 cm) deep; heat over medium-high heat just until bubbles form around wooden spoon. Fry blossoms, turning once, until crisp and golden, 4 to 5 minutes. Drain on paper towel. Sprinkle with salt as desired. Serve immediately. Makes 4 to 6 servings.

Nutritional Information per each of 6 servings: about

cal 68 pro 1g total fat 4g sat. fat 1g
carb 7g fibre 0 chol 0mg sodium 1mg

% RDI:

iron 4 vit A 1 folate 9
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