Crispy Zucchini or Pumpkin Blossoms recipe

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Ingredients

⅔ cup all-purpose flour
1 teaspoon baking powder
3 leaves fresh basil, minced
2 tablespoons finely grated Parmesan cheese
2 tablespoons cold water
2 eggs, beaten
3 cups oil for frying
12 pumpkin or zucchini blossoms

Nutrition Info

179.8 calories
carbohydrate: 11.1 g
cholesterol: 63.5 mg
fat: 13.3 g
fiber: 0.4 g
protein: 4.2 g
saturatedFat: 2.2 g
servingSize: -
sodium: 109.4 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.

  2. Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

Recipe Yield

6 servings

Recipe Note

My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil.

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