Pan Fried Zucchini Blossoms Recipe

A delicious, economical, and adventurous way to eat and cook, is to shop for food at your local farmers' market. Once you've tasted an egg fresh from the ranch, it is hard to go back to eating the month old eggs from the supermarket! Season's Bounty from both my herb garden and the local farmer's market.

Baby zucchinis with the blossoms attached are a summer treat. Prior to cooking the zucchini blossom, remove the center stamen while leaving blossom intact and attached to baby squash. Rinse thoroughly.

Beat one egg with a couple tablespoons of water and moisten squash completely. Next, coat zucchini in a mixture of Italian seasoned breadcrumbs, Panko bread crumbs, a few tablespoons of whole wheat flour, and a few pinches of dried herbs, garlic, and salt.
Please add vegetable oil to a sturdy and deep fry pan to the depth of approximately one to one and one half inches. Heat oil until it creates bubbles when a wooden spoon is placed in the oil.

Gently shake off excess coating from zucchini and ease into oil. Cook for approximately 3-4 minutes, turning over zucchini midway through cooking.

When coating is golden brown, remove squash from oil and drain on paper towels. Serve immediately or keep warm for prompt serving.

This makes a delightful side dish and appetizer, and I've also made an entree out of it too! Another variation is to stuff the blossoms with filling like goat cheese or mushrooms, tie blossom with cooking string, and then fry as directed above.

Buon Appetito! Thank you so much for your visit and what seasonal delights and recipes do you enjoy?