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Fried Squash Blossoms Recipe-3307

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During those few months when these delicate, lovely blossoms are in the market, buy them and fry them to eat as you sip wine before dinner. When I find blossoms still attached to tiny zucchini, I slit the zucchini in half and dip the whole affair into the batter. For the best results use a deep, heavy pot and have a deep-fat frying thermometer on hand.

Yield: 6 to 8 servings


  • 1 cup all-purpose flour
  • 1 cup dry white wine
  • ¼ cup cold sparkling water
  • 1 quart olive oil or peanut oil
  • 12 squash blossoms (with or without tiny zucchini attached)
  • Salt for sprinkling


In a medium-sized bowl, combine the flour, wine, and water. Whisk until the mixture resembles a thin pancake batter.

Heat the oil in a deep, heavy pot over high heat to a temperature of 350°F or until just before smoking.

Dip a blossom into the batter, shaking off any excess against the side of the bowl. Drop it gently into the oil allowing it to brown nicely for a few minutes. Using tongs or a slotted spoon, remove the blossom and drain it on paper towels or on a wire rack placed over paper towels.

Repeat with the remaining blossoms, frying no more than 3 at a time. If you crowd the blossoms, they will lower the temperature of the oil and you will not get as crispy results.

Salt the blossoms generously and eat while warm.

© 2005 Peggy Knickerbocker

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

Nutritional information is based on 1/8 teaspoon added salt per serving.

427kcal (21%)
9mg (1%)
1mg (2%)
4mcg RAE (0%)
0mg (0%)
294mg (12%)
6g (31%)
36g (56%)
1mg (6%)

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