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Fried Zucchini Blossoms

June 1, 2013

Fried Zucchini Blossoms were very trendy last summer. Zucchini blossoms sound strange to eat, but I promise these are phenomenal. They make a nice appetizer or side with Italian food. Unfortunately, last summer, our blossoms in the garden met an untimely death due to my squash plant rotting. So at the very end of the season, I picked some blossoms up at the Falls Church Farmers Market and brought them to my parents. We made a vegetable casserole, roasted oregano potatoes, and these blossoms on the side. Serafina loved them so much, that I hard to start grabbing extras for my plate so she wouldn’t hog the delicacy. Because I loved the recipe so much, I saved it for the beginning of this summer, so all of you can plan ahead!

Fried Zucchini Blossoms

  • 1 cup of olive oil
  • 2 cups of zucchini blossoms
  • Eggwhite from one egg.
  • 2 cups of flour
  • 1 tb kosher salt
  • 1 tb ground pepper

1. In a skillet, heat the oil over medium heat. Hot, but not so much that oil will splash outside the pan.

2.  Put the egg in a bowl. In a separate bowl, mix together the flour, salt, and pepper. Dredge the blossoms in the egg. Then transfer it to the dry ingredients and stir around.

3. Place the zucchini blossoms in the skillet. Let it simmer for 1-2 minutes. Flip once. Be sure you don’t flip around the blossoms too much. Then remove to a paper towel.

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