Fried Zucchini or Squash Flowers

READY IN: 45mins
Recipe by JenPo

I had this at a restaurant in Greece and I loved it, so I am saving this until my mother's garden produces something to fry. I don't remember where I found it, somewhere on the internet though.

Top Review by MTL~cook

This recipe is 5 star! I was in a bit of a rush so I didn't have time to separate the eggs or refrigerate the batter... I just whisked it all together and it was still awesome. I didn't have wine or mozzarella stocked, so my version was really simplified (not that it was any less delicious!) The HB thought I was nuts, until he tried one in a bread bun... Now he says we should have them at least once a week. My only suggestion would be that if you're used to having salt in your food, it's really not optional in this recipe; also, add a dash of pepper and use milk instead of water for the batter! Adding any strong flavored seasoning would be a no no in this recipe because of the subtle flavors of the flower.

Ingredients Nutrition

Directions

  1. Combine flour, egg yolk, wine, water, and salt. Whisk ingredients until they form a thin batter. Refrigerate 30 minutes.
  2. Open the calyx (the outermost green ring) on each flower and remove the pistils (the little inner stalk). Carefully rinse each flower under cold water and pat dry.
  3. Whisk the egg white into small peaks and fold it into the batter.
  4. Place a mozzerella stick inside each flower and secure it with a toothpick.
  5. Heat 1/2 an inch of oil in a frying pan (on about medium-high, but not too hot).
  6. Coat the flowers in the batter and fry them about a minute in oil until they are golden. Drain on paper towels.

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