Zucchini Blossom Fritters

 This recipe is passed down from my Italian grandmother Francis.  It has always been a big treat growing uo and now it is something my kids look forward to.  Edible flowers are fun to eat.  People used to eat more of them but since pesticides and people shifting from eating out of gardens to supermarkets flowers have gone out of fashion.  It is worth growing the hearty zucchini plant if just for their beautiful edible flour.  This batter is better if left to rest for a couple hours.

  • 5-8 zucchini blossoms
  • 1 cup flour 
  • 1 tsp baking powder
  • 1/4 cup olive oil for frying
  • salt and pepper  
  • Remove pistils and any tough parts of blossoms, rough chop, wash and pat dry 
  •  Make batter with flour and baking powder adding enough cold water for a consistancy like pancake batter
  • Add blossoms and combine
  • Heat up frying pan with enough olive oil to cover bottom of pan
  • Drop in fritters using a Tablespoon
  • Turn once should be golden brown (over medium heat)
  • Grain on paper towels and salt while hot
  • Serve immediately
Click here to read the blog entry about this great recipe!
Zucchini Blossom Fritters
Total Time:0 hour(s) 20 minutes
Prep Time:10 min.
Cook Time:10 min.
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