Zucchini Flower Fritters

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


  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. T