Zucchini Blossom Fritters are a new thing to me. You know how it goes – Dishes pass your awareness that you can’t possibly make because they require very specific ingredients that can only be sourced one way and you don’t happen to have a flourishing garden, or a currant bush, or a truffle pig. Ok, maybe that last one isn’t quite accurate, but certain things simply cant be made unless you have access to an actual, producing garden.
So it is with Zucchini Blossom Fritters. Zucchini blossoms aren’t sold in stores and I’ve never seen them at a farmer’s market(granted, I’ve only been to one location in the last 5 years). You need a garden with blooming zucchini plants to make these. Actually, any squash blossom with do. The blossoms pictured came from a zucchini plant, crookneck squash, and a blue hubbard squash. All were equally delicious.
My garden didn’t to too well, but I had loads of squash blossoms. These fritters are so fun to make because you literally cut fresh blossoms off of the plant, dip in a simple batter, and fry to fluffy, crisp heaven in a bit of oil.
These could be fun served with a dip, but we ate them on their own and they were more than delicious. They can be served as an appetizer, or as a main dish.
The batter for these blossoms consists of flour, water, egg, garlic, and a bit of Romano cheese. So simple to make, and so flavorful. It also happens to keep really nicely in the fridge for several days, so you can store what you don’t use and make fried blossoms daily, as they grow and ripen.
Once fried, these fritters won’t hold their crisp exterior for long, so eat right away! I’d recommend frying as needed, since they don’t reheat well.
Find the recipe for these Zucchini Blossom Fritters HERE.
More recipes for your early fall produce: