Zucchini flowers are one of summer's greatest delights! And one of the most delicious ways to use them is to turn them into perfectly crisp and golden zucchini flower fritters. A delicious Italian appetizer, these zucchini blossom fritters are dusted with grated Parmesan cheese and served with lemon and fresh basil. And bonus, fry the basil leaves in the same batter for a crisp basil fritter too!
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About This Recipe
Besides making all of the tomato bruschetta recipes during the summertime, I take full advantage of summer's other offering, squash blossoms! As the summer peaks and the zucchini plant is thriving, bright yellow zucchini flowers are one of the seasons greatest treasures!
Usually, you'll find me frying ricotta stuffed zucchini flowers, however these simple fried zucchini flowers are perfectly crisp with a light batter that fry into a perfectly golden brown fritter. Garnish the Italian squash fritters with a healthy dusting of grated Parmesan for a perfect start to any Italian al fresco dinner.
And bonus, dip fresh basil leaves into the batter and fry for a delicious fried basil fritter!
🌼 About Squash Blossoms
Squash blossoms, also called zucchini flowers, are the vibrant yellow flowers that grow from the zucchini or squash plant. As the delicate flowers develop, they differentiate into male and female flowers. The female flowers eventually transform into the edible fruit, such as zucchini or squash and the male flowers remain on the stem.
If you are growing your own zucchini flowers, it's recommended to harvest the male blossoms, however, be sure to leave a few male flowers on the plant for pollination.
📋 Ingredients
- Zucchini Flowers: Also called squash blossoms, are very delicate and should be used the same they are harvested. If harvesting yourself, cut the zucchini flowers in the morning when they are open.
- All Purpose Flour: The fritter batter is very simple and you can use either all purpose flour or an all purpose gluten free flour blend.
- Sparkling Water or Beer: Use either plain sparkling water or beer for the batter. The carbonation creates a light and crisp batter when fried.
- Oil: The zucchini fritters need to fry at a higher heat so the oil of choice is vegetable oil, avocado oil or grapeseed oil.
- Parmesan Cheese: If available, look for a chunk of parmesan cheese to hand grate once the squash fritters are done and still warm. If buying a chunk of parmesan with the rind attached, save the rind to add to bolognese sauce.
- Basil Leaves: Just like zucchini, fresh basil is abundant in the summertime! Save the medium to large leaves and dip them into the fritter batter and fry! You'll love the delicious fried basil leave fritters!!
- Lemon: Cut a lemon into wedges and for serving.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Squash flowers, zucchini flowers and pumpkin flowers are all edible and can be used to make the fritters.
- Stuff the zucchini flowers with ricotta cheese or mozzarella cheese.
- Instead of Parmesan cheese, grate Pecorino which is slightly saltier.
⏲️ Instructions
Step 1. Whisk the flour and sparkling water (or beer) together until thick and pourable, similar to a pancake batter.
Step 2. Gently open up the squash blossom and remove the small stem from inside the flower, being careful not to tear the delicate petals. Dip the squash blossom into the batter, making sure the entire flower is covered with the batter. Do the same with the basil leaves.
Step 3. Heat the oil in a wide skillet until the oil reaches 360-370 degrees Fahrenheit and fry 3-4 zucchini flowers in the hot oil until golden brown on the first side, about 2-3 minutes.
Step 4. Carefully turn over the zucchini flower fritter and fry on the 2nd side for the final 2 minutes until golden brown.
Step 5. Transfer the fried zucchini flowers on a wire lined baking sheet to drain any excess oil. Then serve the fritters with grated parmesan cheese and lemon wedges.
🌼 How to Store Zucchini Flowers
Fresh squash blossoms are very delicate and it's best to use them the same day they are harvested, but can last up to 24 hours if stored properly.
- Line a rectangular container with paper towels and lay the squash flowers flat onto the paper towels. If the stems are too long, trim the stems so they fit in the container.
- It's ok to layer the squash blossoms, just make sure they are not too crowded or bend.
- Place another sheet of paper towel on top of the squash flowers in the container, then place the container in the produce drawer of the refrigerator.
- After 24 hours, the flours will still be intact and fresh, but the tips of the delicate petals may wilt slightly.
📍 Recipe Tips
- Use squash blossoms the same day they are harvested or purchased because they will wilt quickly.
- If cutting your own squash blossoms, cut the flowers in the morning when they are open.
- Don't wash the zucchini flowers, just give them a simple wipe if there's any dirt on them.
- Don't overcrowd the pan. The more fritters added, the lower the temperature will drop.
What to Serve with Zucchini Flower Fritters
Make the most out of summers offerings and save a few squash blossoms to put on top of burrata and squash blossom pizza. For a light summer dinner, serve the fritters alongside burrata caprese salad and grilled branzino with lemon.
Recipe FAQs
Squash blossoms or zucchini flowers do not have to be washed. They grow above the soil, so they won't have too much dirt on them. However, if you see any dirt on the flower, gently crush it away.
Zucchini flowers are best used the same day they are harvested, however, if using them a day later, place the zucchini flowers flat on paper towels and into the fridge until ready to use.
More Zucchini Recipes
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Zucchini Flower Fritters
LittleFerraroKitchen.com
Ingredients
- 1 cup all purpose flour
- 1 ½ cups sparkling water or beer
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 12 zucchini flowers
- 6 medium sized basil leaves
- Vegetable oil
- Grated Parmesan cheese for garnish
- Lemon wedges for garnish
Instructions
- In a medium sized bowl, add the flour, sparkling water and salt and pepper and whisk until combined and thick, similar to a pancake batter. Set aside.
- Pour enough oil into a medium sized skillet, so it comes up about ¼ inch in the pan. Bring the oil up to 360-370 degrees Fahrenheit. You can test the oil with a toothpick or a small pice of batter, it it sizzles right away, the oil is ready.
- Gently open up the squash blossom and remove the small stem from inside the flower being careful not to tear the delicate petals.
- Dip a zucchini flower into the batter so all of the flower is evenly coated with the batter and gently place in the hot oil. Fry the zucchini flower fritter on the first side until golden brown, about 2-3 minutes, then turn over and fry on the other side for another 2 minutes until golden and crisp. Continue frying in batches.
- Do the same with the basil leaves and fry for 1-2 minutes per side until golden brown.
- Once done, transfer the flower fritters to wire lined baking sheet so excess oil drips off and the fritter stays crisp.
- To serve, place the fritters on a platter and garnish with grated Parmesan cheese and lemon wedges, for serving
Notes
- Use squash blossoms the same day they are harvested or purchased because they will wilt quickly.
- If cutting your own squash blossoms, cut the flowers in the morning when they are open.
- Don't wash the zucchini flowers, just give them a simple wipe if there's any dirt on them.
- Don't overcrowd the pan. The more fritters added, the lower the temperature will drop.
BrightLemonyKitchen says
I did this great recipe after seeing the https://littleferrarokitchen.com/ricotta-stuffed-squash-blossoms/. We found Zucchini Blossoms at the farmers market and did the Zucchini Flower Fritters. I should have bought a LOT MORE. They disappeared from the table in just minutes. Great recipe.
Blake says
Our neighbor gave us some squash blossoms and we made this recipe. It is the most wonderful but very seasonal recipe ever, it was easier than thought. We will get more blossoms friday so were going to make the Squash Blossom Pizza with Burrata, Can't wait.