Zucchini Flower Fritters

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Preparation info

  • Serves


    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About

The height of summer in otherwise peaceful Maine towns is the only time when many residents lock their cars. This is to prevent well-meaning passersby from stowing surplus zucchini (also C. pepo) in their backseats. A far more refined thing to do if you are a zucchini gardener is to fry the yellow flowers in a light batter.


  • 2 dozen zucchini blossoms, stems and pistils trimmed
  • 5 tablespoons flour
  • 3 cups milk, approximately
  • 2 egg yolks, lightly beaten
  • Salt
  • Oil for frying


  1. Wash and gently dry the flowers if necessary.
  2. Whisk together the flour, milk, egg yolks, and salt to taste to make a batter. Add only enough milk to make a smooth, pourable batter the consistency of a pancake batter. Keep whisking until there are no more lumps.
  3. Dip the flowers one by one in the batter and let them stand for a half hour on wax paper. This lets the batter cling to the flowers so that most of it will adhere to them during frying.
  4. Heat the oil to a depth of 2 to 3 inches in a large skillet. Just as it begins to smoke, slip in a few flowers with a tongs. Too many at a time lowers the heat of the oil and keeps them from getting crisp. After a minute or so, lift a flower with the tongs to see if it has browned underneath. As soon as this happens, turn the flowers, count to 17, and remove them to a double layer of paper toweling to drain. Do not stack. When all the flowers have fried, dust them with salt and serve.

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