Fried Zucchini Blossoms Recipe By Tasty

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FRIED ZUCCHINI BLOSSOMS RECIPE BY TASTY



Fried Zucchini Blossoms Recipe by Tasty image

Did you know you could eat the flower on the end of a zucchini? Zucchini blossoms are considered a delicacy in some cultures. Try frying them to make a beautiful and delicious appetizer that is sure to impress your friends.

Provided by Rachel Gaewski

Categories     Appetizers

Time 20m

Yield 4 servings

Number Of Ingredients 6

2 cups canola oil, for frying
24 zucchini blossoms
1 ½ cups all purpose flour
1 teaspoon kosher salt, plus more to taste
1 ¾ cups cold water
Sauce, of your choice, for dipping

Steps:

  • In large, high-walled skillet, heat the oil over medium-high heat until it reaches 375˚F (190˚C).
  • Using a paring knife, remove the spiny leaves around the base of the zucchini blossoms. If there are long stems, trim to about ½-inch long.
  • In a medium bowl, stir together the flour and salt.
  • Pour the water into the flour mixture and stir to combine, but do not overmix. The batter should have the consistency of heavy cream.
  • Working in batches, dip each zucchini blossom in the batter, letting any excess drip off, then gently lower into the hot oil and fry for 90 seconds. Flip and fry for 60 seconds on the other side, until golden brown.
  • Remove the blossoms from the oil and transfer to a paper towel-lined plate to drain. Season lightly with salt.
  • Serve warm with your favorite dipping sauce.
  • Enjoy!

FRIED ZUCCHINI BLOSSOMS



Fried Zucchini Blossoms image

Provided by Bon Appétit Test Kitchen

Categories     Beer     Vegetable     Appetizer     Side     Fry     Cocktail Party     Fourth of July     Father's Day     New Year's Day     Dinner     Spring     Summer     Shower     Deep-Fry     Engagement Party     Party     Bon Appétit

Number Of Ingredients 7

Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lagerstyle beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt
**Ingredient info:**Zucchini blossoms are sold at farmers' markets, better supermarkets, and melissas.com.

Steps:

  • 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.
  • Variation #1:
  • For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
  • Variataion #2:
  • Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.

FRIED ZUCCHINI FLOWERS



Fried Zucchini Flowers image

In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do.

Provided by Karen Gallinetti

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 25m

Yield 6

Number Of Ingredients 9

zucchini flowers
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
½ cup milk
1 teaspoon olive oil
vegetable oil for frying
salt to taste

Steps:

  • Clean flowers and dry with a paper towel.
  • Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
  • Heat vegetable oil in a deep skillet over medium heat.
  • Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 17.2 g, Cholesterol 63.6 mg, Fat 17.7 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 526.8 mg, Sugar 1.1 g

FRIED ZUCCHINI BLOSSOMS



Fried Zucchini Blossoms image

Categories     Vegetable     Appetizer     Fry     Zucchini     Fall     Gourmet

Number Of Ingredients 4

zucchini blossoms
2/3 cup all-purpose flour
3/4 cup beer or club soda
oil

Steps:

  • Whisk flour into beer or soda to make batter.
  • Dip blossoms in batter to thinly coat.
  • Fry blossoms in a saucepan, 2 or 3 at a time, in 1 inch of hot (375°F) oil.
  • Drain on paper towels and season with salt.

FRIED ZUCCHINI RECIPE BY TASTY



Fried Zucchini Recipe by Tasty image

Here's what you need: flour, eggs, milk, italian style breadcrumbs, medium zucchinis, vegetable oil, salt, parmesan cheese, ranch dressing

Provided by Hilary Sylvester

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

2 cups flour
6 eggs
½ cup milk
2 cups italian style breadcrumbs
3 medium zucchinis
vegetable oil, for frying
salt
parmesan cheese
ranch dressing, for dipping

Steps:

  • Set up three separate bowls. One with flour, one with egg mixed with milk, and one with bread crumbs.
  • Cut zucchini in sticks or rounds.
  • Dip in flour, then egg mix, then bread crumbs.
  • Fry in oil over medium-high heat, turning a few times, until golden.
  • Sprinkle with salt and parmesan. Serve immediately with ranch dip.

Nutrition Facts : Calories 865 calories, Carbohydrate 129 grams, Fat 22 grams, Fiber 8 grams, Protein 34 grams, Sugar 11 grams

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