#A to Z: Zucchini Blossoms

Whew. This is the final post of the #A to Z Blogging Challenge for April, 2017, and these are zucchini flowers. They’re a delicacy all over Europe, especially in Italy.

At this market in Venice, they didn’t look like anything special, just  wilted. I thought they were like the tops of carrots that you chop off.  Later, I tasted one in a restaurant. No wonder they’re on tables all over the country.  Here’s how Epicurious says to cook them.

Recipe: Fried Zucchini Blossoms (from Epicurious)

Epicurious says that in Italy, fried zucchini blossoms are the jalapeño poppers of the jet set. Crunchy, salty, and addictive, they go perfectly with an aperitivo, from a Bellini to a Negroni.


Vegetable oil (for frying)

1 1/4 cups all-purpose flour

1 teaspoon kosher salt

12 ounce chilled Pilsner, lager style beer, or club soda

Zucchini blossoms (stamens removed; about 2 dozen)

Sea salt


In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.


This post is for the #A to Z Challenge: Letter Z

For links to all my #A to Z posts, click here.

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