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Fried Zucchini Flowers


"In our family, we grow zucchini just for the flowers. This recipe has been our family favorite. Hope you enjoy them as much as we do."
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25 m servings 247 cals
Original recipe yields 6 servings

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  1. Clean flowers and dry with a paper towel.
  2. Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth.
  3. Heat vegetable oil in a deep skillet over medium heat.
  4. Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 247 calories; 17.7 g fat; 17.2 g carbohydrates; 4.9 g protein; 64 mg cholesterol; 527 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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Tasted just like my Nonnas. I added two tablespoons of Parmesan cheese to the batter and a sprinkle on top while they're warm.

I like pepper so next time I'll add some in the batter, I'm also dairy free but this was delicious with coconut milk!

I read a few reviews and added about 1/4 cup of graded Parmesan good! Even picky eaters ate it.

I added some gobs of garlic (awesome specialty foods) and I thickened up the batter by one cup . But came out delicious!