My summer garden is bursting open. Zucchini likes to make an early, showy appearance with their huge yellow blossoms. Joanie took one look at them and said “those are worth whipping up a batch of tempura batter!”
But what some people may not realize is that if you neglect to remove those pretty (and delicious!) squash blossoms from your plant, it will end up rotting the entire squash!
So make sure to remove those pretty yellow flowers – and while you’re at it – here’s a recipe for yummy deep-fried squash blossoms!
Deep Fried Zucchini Blossoms
- Vegetable oil (for frying)
- 1 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 12 ounces chilled Pilsner, lager-style beer, or club soda
- Zucchini blossoms (stamens removed; about 2 dozen)
- Sea salt
Preparation: In a large pot, heat about 2″ oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don’t overwhisk or you’ll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.