Zucchini Flower Feast

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Fried Zucchini Flowers

Try dining on delicious zucchini flowers

In Italy, zucchini blooms have long been enjoyed for their sweet, delicate flavour. They can be baked, sautéed or stuffed, but they are especially delicious lightly battered and fried.

Pick the flowers for eating when they are at their prime. (When harvesting any edible flower, remove the pistil and the stamen. The pollen has a distinctive taste and competes with the delicate flavour of the flower. This will also help you avoid allergic reactions to the pollen.)

Or if you prefer, pick the tender baby squash just as they are forming and enjoy them as a tasty alternative to full-grown zucchini. As with vegetables, pick flowers in the morning after the dew has lifted and before the heat of the day has taken hold. Store them in the fridge in a sealed plastic bag with a damp paper towel, but don’t keep them for long; the flowers are best eaten fresh.

Recipe: Fried zucchini flowers

Serve this as a delicious treat or a crowd-pleasing appetizer.

Combine 1 egg with 1 cup (250 mL) ice water or soda water (soda water will create a lighter batter) and 1 cup (250 mL) of either rice flour, wheat flour or corn starch.

Dip dry, clean zucchini flowers into the batter and let the excess run off. The flowers should have a thin coating. Pour 2-3 centimetres of light vegetable oil into a frying pan and heat to 375°F (185°C). Add the dipped flowers and cook until they reach a light golden brown.

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