Fried Zucchini or Squash Flowers

Delight in the delicate, crispy perfection of Fried Zucchini or Squash Flowers, a culinary treasure that transforms fragile garden blossoms into a gourmet appetizer. These golden bites are prepared by coating fresh zucchini or squash flowers in a light, airy batter made with sparkling water, all-purpose flour, and a hint of cornstarch for extra crispness. Each flower is fried to perfection, boasting an irresistible crunch while preserving the tender, subtle flavors of the blossoms. Finished with a sprinkle of Parmesan cheese and a squeeze of fresh lemon, this quick and easy recipe is perfect for entertaining or savoring as an elegant snack. With only 25 minutes from start to finish, these edible flowers are as simple as they are stunning—a true celebration of seasonal ingredients.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 12 pieces Zucchini or squash flowers
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 0.5 teaspoons Salt
• 1 cup Chilled sparkling water
• 2 cups Vegetable oil (for frying)
• 2 tablespoons Parmesan cheese (optional, grated)
• 4 pieces Lemon wedges

Directions

Step 1

Carefully inspect zucchini or squash flowers and gently remove the stamens or pistils from the center without tearing the petals. Rinse flowers under cool water and pat them dry with a paper towel.

Step 2

In a medium mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Whisk to evenly distribute the dry ingredients.

Step 3

Slowly pour chilled sparkling water into the dry mixture, whisking continuously until a smooth batter forms. The batter should be thick enough to coat the back of a spoon but not overly heavy. Adjust with a small amount of additional water if too thick.

Step 4

Heat the vegetable oil in a heavy-bottomed skillet or deep fryer over medium heat until it reaches 350°F (175°C). Test the oil by dropping a small bit of batter into it; the batter should sizzle and rise to the surface immediately.

Step 5

Hold each flower by the stem and dip it into the batter, turning to fully coat the petals. Allow excess batter to drip off before carefully placing the flower into the hot oil.

Step 6

Fry the flowers in small batches, ensuring that the pan isn’t overcrowded. Cook each flower for about 1 to 2 minutes per side, or until golden and crisp.

Step 7

Use a slotted spoon to remove the fried flowers from the oil and transfer them to a plate lined with paper towels to drain excess grease.

Step 8

Optionally, sprinkle a small amount of grated Parmesan cheese over the fried flowers while they’re still warm for added flavor.

Step 9

Serve immediately with lemon wedges on the side for a bright, citrusy touch.

Nutrition Facts

Serving size	1138.6 grams (1138.6g)

Amount per serving	% Daily Value*
Calories	4653

Total Fat 477.20g	612%
Saturated Fat 69.60g	348%
Polyunsaturated Fat NaNg
Cholesterol 4mg	1%
Sodium 1792mg	78%
Total Carbohydrate 118.80g	43%
Dietary Fiber 6.40g	23%
Total Sugars 4.30g
Protein 20.30g	41%

Vitamin D 4IU	20%
Calcium 227mg	17%
Iron 7mg	41%
Potassium 696mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.5%

Protein: 1.7%

Carbs: 9.8%