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.
INGREDIENTS
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
PREPARATION
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.
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This post is for the #A to Z Challenge: Letter Z
For links to all my #A to Z posts, click here.
Yum! I had fried zucchini flower in Vietnam, at a little dive of a restaurant on the banks of the Mekong. So tasty!
Congratulations on finishing the challenge! 🙂
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Thanks Kim, I’d love to have tried them for the first time in Vietnam. Still on my bucket list to go there.
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It is a great place to visit!
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I’ve never had them, but I know they’re supposed to be delicious. Lovely shots,
janet
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Thank you Janet, try them if you ever get a chance.
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Oh yes, nom nom! 😛 I didn’t hear about them until I grew zucchini! They’re wonderful, and yes addictive, like all fried foods.
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I just came home from a birthday party at a restaurant where everything on my plate was fried. So satisfying and for me, so rare.
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Mmm! 😛
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