Fried zucchini flowers are crispy treats only available from late spring to early fall. Don't blink, or you might miss the season! Here's everything you need to know about finding and frying squash blossoms.
Ingredients
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon garlic salt
1/4 teaspoon ground cumin
1 large egg
1/2 cup 2% milk
1 tablespoon canola oil
Additional oil for frying
12 large freshly picked squash blossoms
Instructions
1Prepare the batter
2In a medium bowl, combine the flour, baking powder, garlic salt and cumin. In another bowl, whisk the egg, milk and oil. Add the egg mixture to the flour mixture and stir until smooth.
3Fry the zucchini flowers
4In a skillet, heat 2 inches of oil to 375°F. Dip the zucchini flowers into the batter and fry them in oil, a few at a time, until they're crisp. Drain the flowers on paper towels. Keep them warm until it comes time to serve them. Editor's Tip: If you have leftover batter, use it to coat sliced zucchini. Serve the fried zucchini alongside the flowers.
