Fried Zucchini Flowers

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De-freakin-lious. I used this batter recipe ontop of stuffing mine with herb goat cheese. FAB! Thanks Tyler! -The OliveBeats!

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I so look forward to zucchini flowers; this has been a well kept secret. when I make them for my friends they can't believe that we(family grew up eating these little gems. I make the same way but also add a touch of sugar.
Thank you Tyler for so many fab dishes,
lj

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My nonna (grandma would cut up the flowers, not use as much flower and add a pinch of baking powder to the fritters (and just a pinch for 20-25 flowers. Just as an aside, you have to pick the flowers in the morning before the flowers open up. Or if you are buying them at the Farmer's Market, make sure you buy the closed flowers. Don't ask me why, that was the instruction we got before going into grandma's garden. These are a bit on the dense side for me. Lighten up just a bit.

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What is this called? I remember my mom calling it something like ko-goo-zeal.

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Excellent!

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I make zucchini flowers at the end of summer for the last hurrah. I tried Tyler's batter recipe this year and it is my favorite. I have tried more traditional Italian batter recipes and this is far better. I still use the classic filler. Thank TYLER!!

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Every summer, I wait for the zuccini flowers to show up at the farmers market, b/c when they are fried tey are spectacular. This is a pretty standard batter recipe and it works quite well as long as the oil is kept up to temp or they will not crisp and brown adequately. The flowers must be cooked and served the same day they are picked. They don't keep well at all and it's very hard to handle them once they get at all limp.

Remember to carefully remove the hard stamens from inside the flowers as it isn't very appealing. I stuff the flowers with chunk of mozzerella (size depends on the size of the flowers and a piece of anchovy. Unbelievably good.

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I had never had squash blossoms before but saw them at our farmers market and remembered this recipe. We made them in our DeLonghi fryer. The batter was perfect, light and delicious! We seasoned them with salt and pepper right when they came out. Yum!! Will always buy squash blossoms when I see them now just to make this!