I always knew that you could eat flowers, but just because you can eat something doesn’t mean you should… right? Well, in the case of these zucchini blossoms, not only can you eat them but you must! They are a beautiful and delicious appetizer; a total step up from a fried, barstool, rough-and-tumble fried starter. The beer batter in this recipe is flavorful and hoppy, yet light for a fry batter, making these blossoms certainly the recipe to impress. I got brave and so can you! Here’s how to do it.
This is the sweetest appetizer recipe, making for delicious and impressive zucchini blossoms. The beer batter is delectably light and hoppy, the blossoms is delicate and flavorful, and the process is fun. I got brave, and so can you!
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 bottle chilled lagerstyle beer (I used Yuengling)
Zucchini blossoms (stamens removed; about 8-10)
In a large, shallow pot or frying pan, 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 over whisk or you’ll deflate the batter).
One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil. Cook, flipping once with a slotted spoon, until golden brown, about 30 seconds on each side.
I actually cooked mine one at a time, because I wanted to get the timing right, not burn them (or myself) and practice my flipping skills without disrupting the other blossoms.
Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot – but not too hot!
You can absolutely stuff them (like poppers) Ricotta cheese works nicely, and I happen to think Gorgonzola is quite a tasty stuffer as well. Just put a teaspoon full of cheese into the center of the blossom, dredge in batter, and fry as indicated above.