Fried Zucchini Flowers (Courgette/Squash flowers)

Summer brings along beautiful summer flowers and summer squashes. I remember in my garden in Cairo home, every time Zucchini plant had blossoms our neighbor Michel would mention to harvest them to use it for cooking and would say they are incredibly delicious. But I never tried them until today, as this time I had plenty of zucchini blossoms at home.

Most often of times, the squash plants begin flowering with male flowers that do not bear fruits, so the best way is to fry these gentle flowers, with a delicate batter for an appetizer or use in soups, salads, crepes or as garnish.

To harvest these blossoms, the best time would be post mid day, after letting the bees spread the pollen. Pinch them behind the blossoms leaving a little bit of the stalk on it (female blossoms bear fruit right behind the flower).

Here in this recipe I have tried a beer batter fry, but am sure it will taste equally good with a regular fritters batter. Do try it out and enjoy the crispy crunchy and yet delicate and unique flavor of the blossoms.

This recipe is a quick and easy one and gets done in no time. So lets get started with it.

Ingredients:

• 8-10 zucchini blossoms ( or as many as you have/ want)
• 1/3 cup flour approximately
• about 1/3rd cup of chilled beer or sparkling water (freshly opened)
• 1-2 tsp of chili powder
• 1/2 tsp crushed/powdered black pepper
• salt to taste
• oil (any flavorless oil) for shallow/pan frying

Directions:

• Clean the blossoms by removing the pistil of the flowers. It’s better to tear a little and open to ensure that no insects or dirt is inside. Then rinse them gently and dry on paper towel.
• To make the beer batter, put the flour, chili powder, pepper powder and salt into a large mixing bowl and mix well.
• Pour the chilled beer/sparkling water into the flour, little at a time and whisk it well with a whisk or a fork until a thick consistency is reached.
• Set aside to rest for 10-15 minutes.
• Heat little oil in a shallow pan.
• Dip the flowers, gently one after the other until well coated and place them in the warm oil.
• Cook on medium heat.
• Fry until cooked on one side, then turn and continue cooking for few minutes until done on the other side.
• Remove with a slotted spoon onto a paper towel lined plate.
• Crispy and crunchy Zucchini flowers are ready.
• Serve warm with sour cream or mayo dip.
• Best eaten while still warm.