Fried Squash Blossoms

Fried Squash Blossoms
squash blossoms

Fresh Picked Squash Blossoms

squash blossoms

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.

4
Servings
223
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
8g
11%
Sugar
11g
12%
Carbohydrate, by difference
33g
25%
Protein
4g
9%
Calcium, Ca
26mg
3%
Fiber, total dietary
1g
4%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Phosphorus, P
149mg
21%
Selenium, Se
11µg
20%
Sodium, Na
223mg
15%
Water
4g
0%

Fried Squash Shopping Tip

Buy cooking oils with high smoke points like peanut, canola, and safflower which don’t break down at the high temperatures needed for deep-frying.

Fried Squash Cooking Tip

Don’t overcrowd the pan – if too much food is added at once, the oil temperature will drop and the food will steam instead of brown.