For an extra crispy coating, chill the batter for 30 minutes before frying. If your zucchini flowers have long stems, you can leave them attached to use as a handle when dipping and frying. Serve these fried blossoms with a sprinkle of parmesan cheese, fresh herbs, or a squeeze of lemon for an extra layer of flavor. For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend.
Fried Zucchini Flowers
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS36
Delicate zucchini blossoms, transformed into golden, crispy fritters. A taste of summer's fleeting beauty, perfectly balanced with a light, airy batter. These are an addictive seasonal delicacy!
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01 Step
Recipe View Gently clean the zucchini flowers: Carefully rinse the zucchini flowers under cool water to remove any dirt or insects. Pat them dry with paper towels. (5 minutes)
02 Step
Recipe View Prepare the batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, and olive oil. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Avoid overmixing; a few lumps are fine. (10 minutes)
03 Step
Recipe View Heat the oil: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350°F (175°C). A small piece of bread dropped into the oil should turn golden brown in about 30 seconds. (10 minutes)
04 Step
Recipe View Fry the flowers: Lightly dust each zucchini flower with flour. Dip the floured flower into the batter, ensuring it's fully coated. Carefully place the battered flower into the hot oil. Fry in batches, being careful not to overcrowd the pan, for 2-5 minutes per side, or until golden brown and crispy. (15 minutes)
05 Step
Recipe View Drain and serve: Remove the fried zucchini flowers from the oil with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Season immediately with salt. Serve hot and enjoy the ephemeral deliciousness! (5 minutes)
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Curtis Hermann
Jun 25, 2025Delicious and beautiful! I used sparkling water instead of milk in the batter, which made it even lighter and crispier.
Malinda Langosh
Jun 13, 2025These were absolutely amazing! The batter was light and crispy, and the zucchini flowers were so delicate and flavorful. A perfect summer treat!
Christa Friesen
Apr 13, 2025My family loved these! Even my kids, who are picky eaters, devoured them. I added a sprinkle of parmesan cheese at the end, which took them to the next level.
Lamar Beatty
Mar 25, 2025I was a bit intimidated to try this recipe, but it was surprisingly easy. The key is to be gentle with the flowers and not overcrowd the pan. Will definitely make again!