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EASY FRIED ZUCCHINI BLOSSOM RECIPE

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This is one of my absolute favorite seasonal appetizers! They are extremely easy to make and fun to share with your friends and family.

Stuffed Pumpkin Flowers are another one of my favorite seasonal treats and they are in the same family as squash! For a light stuffing, Easy Dill Cream Cheese would be delicious to stuff inside these flowers.

DO YOU NEED SQUASH OR ZUCCHINI SEEDS? CLICK HERE

FRIED ZUCCHINI BLOSSOMS – VERSATILE MEETS FRESH

The versatility of this recipe gives you a lot of freedom to make taste how you want it to taste. I like a strong garlic flavor (AHHHH YESS) and extra cheese stuffed flowers. If you’re lactose intolerant and want to go light on the cheese, or you like spicy food, this recipe is easy to tweak based on your desires!

INGREDIENTS NEEDED:

This is a good base recipe, however, you can tweak it based on your taste preferences!

For the stuffing:

For the flour dredge:

What can you serve with your zucchini blossoms?

Yield: 4

STUFFED ZUCCHINI BLOSSOMS

    This is one of my absolute favorite seasonal appetizers! They are extremely easy to make and fun to share with your friends and family.

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes

Ingredients

  • 2 dozen Zucchini blossoms
  • 2 whole eggs, beaten

For The Filling

  • 1 Cup Ricotta
  • 1 cup shredded cheese (optional)
  • 1 medium bulb of garlic, minced
  • 1 tsp salt
  • 2 tsp pepper
  • 2 tsp paprika

For The Dredge

  • 1 cup flour
  • 1 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp thyme

Instructions

  1. Wash zucchini blossoms if necessary and allow them to dry for a few minutes.
  2. Place ingredients for the filling in a bowl and combine.
  3. Beat the eggs in a bowl. Combine flour and seasoning together in a separate bowl.
  4. Fill the zucchini blossoms with filling.
  5. Place in egg wash and then dredge them in flour.
  6. Fry in 350°F oil
  7. Allow them to drain on a rack or paper towel and let them cool and enjoy!!

Nutrition Information:

Yield:

4

Serving Size:

1 cup

Amount Per Serving: Calories: 5Total Fat: 0gSodium: 1.7mgCarbohydrates: 1.1gProtein: 0.3g

Did you make this recipe?

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