Fried Squash Blossoms

squash blossoms
Fresh Picked Squash Blossoms


  • zucchini or squash blossoms, fresh cut, remove the center pistil & stamen from the flower
  • 1 Cup  flour
  • egg
  •   pinch of salt
  •   spoonful of baking powder
  •   enough seltzer water to make a thin batter
  •   oil for frying

A fabulous summer appetizer is fried zucchini or squash blossoms, lightly battered, golden & crispy with a hint of salt, followed with a tall glass of bubbly Prosecco! It's a match made in heaven.
You can find recipes that fill the blossoms with cheese but I prefer it vuoto, fried without anything stuffed inside so you can taste how delicate this dish really is. The blossoms perish quickly, so cut them off the plant or buy them the day of use & keep them in the crisper section of your fridge until ready to fry.


In a bowl combine the flour, salt & baking powder. Scramble the egg & add it to the flour.
Then with a fork, mix in the egg & enough seltzer water to make a thin batter. Allow to sit in the fridge for at least an hour. The mixture will separate, stir it with a fork a few times before use.

Temperature to fry 350 degrees
Dip into the batter & allow the access to drip off. Fry at 350 degree until golden brown. Sprinkle with salt & serve immediately with an cold glass of Prosecco.


Calories per serving:

778 calories

Dietary restrictions:

Low Carb Vegetarian, Dairy Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 273g 420%
  • Carbs 146g 49%
  • Saturated 22g 112%
  • Fiber 19g 76%
  • Trans 1g
  • Sugars 40g
  • Monounsaturated 168g
  • Polyunsaturated 77g
  • Protein 38g 76%
  • Cholesterol 186mg 62%
  • Sodium 853mg 36%
  • Calcium 637mg 64%
  • Magnesium 318mg 79%
  • Potassium 4,296mg 123%
  • Iron 9mg 48%
  • Zinc 7mg 44%
  • Phosphorus 1,286mg 184%
  • Vitamin A 237µg 26%
  • Vitamin C 281mg 468%
  • Thiamin (B1) 1mg 58%
  • Riboflavin (B2) 2mg 103%
  • Niacin (B3) 9mg 43%
  • Vitamin B6 3mg 135%
  • Folic Acid (B9) 432µg 108%
  • Vitamin B12 0µg 7%
  • Vitamin D 1µg 0%
  • Vitamin E 48mg 241%
  • Vitamin K 255µg 319%
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