It’s still zucchini season, so I decided to pick some zucchini flowers and fry them. As there were also some nice pumpkin flowers, I couldn’t resist, and picked those as well. After checking every single one properly, making sure that there are no bees or any other insects inside, I started removing the thin green “leaves” close to the stem and left approx. 2cm/a bit less than an inch of the stem. Personally, I don’t like the pistil because of its bitter taste. So it’s up to you whether you want to remove it or not. It’s definitely edible. Just a matter of taste. If you decide to remove them, do so by twisting it gently with your fingers.
When I pick them fresh in the garden I use exclusively the male blossoms (the ones with the long stem). The female ones (attached to a baby zucchini) are the ones you don’t wanna touch, if you want the attached zucchini to grow a little more. Then I washed them quickly under running water, in order to avoid ruining the delicate petals. Carefully shake off the water and now we can start preparing the batter!
approx. 15 zucchini or pumpkin blossoms
300g / 10½ oz of flour
a pinch of salt
½ tsp of red pepper
vegetable oil to fry
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In a bowl, mix the flour, egg, salt, red pepper and water with a whisk. Add as much water as necessary until you obtain a consistency similar to a crêpes or a pancake batter. I usually use plain water and they come out pretty crispy. Should you want them to be even more crispy, then I recommend adding sparkling water.
Heat about 3 tbsp of oil in a pan (add more if the pan gets too dry after frying the first ones) at medium to high heat. Dip the flowers in the batter and fry them in the hot oil until they get crispy and golden brown. In the meantime cover a plate with one or two paper towels and place the fried zucchini or pumpkin flowers on top so it can absorb the excess oil.
They taste best while they’re still hot and crispy!
Buon appetito :)
Prep Time: 30min