Fried Zucchini Blossoms

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 2/3 cups water
  • 1/2 cup all-purpose flour
  • 12 zucchini blossoms
  • extra-virgin olive oil
  • pinch sea salt
  • pinch salt

Method

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 facts per each of 6 servings: about

  • Sodium 1 mg
  • Protein 1 g
  • Calories 68.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 7 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fried Zucchini Blossoms