For weeks I’ve been hoping to make fried zucchini blossoms and finally, finally! the stars aligned and I found some fresh blossoms, the time, and willing dinner companions ready for an experiment.
As I mentioned in an earlier post it’s best to get the masculine blossoms, which are the ones with the stems on, particularly because that makes it easier to both dip them in the batter as well as turn them in the oil and pull them out of the pan.
I decided not to stuff them with cheese, although I have found several recipes for a similar version. Instead, I went with a light batter that I found here, dipped and fried them for a delicious appetizer that disappeared in seconds! Although this batter is lighter than most frying batters, but you might try it without the cheese for a lighter batter. But definitely use the sparkling water, it makes all the difference.
Fried Squash Blossoms
Squash blossoms, as many as you want to serve
1/2 cup all-purpose flour
3/4 cup chilled sparkling spring water
1/3 cup parmesan cheese, grated
1/4 tsp kosher salt
Whisk together the flour, parmesan, salt, and sparkling water until smooth. Dip the first half of the blossom and allow to slightly run down the second half. Heat 1/2 inch of olive oil to 375 degrees in a cast iron skillet. Fry each blossom 1 to 2 minutes on each side, or until golden brown. Don’t over fry; once brown, take the blossoms out and place on a paper towel to drain and sprinkle with a bit more kosher salt.