Fried Zucchini Blossoms

Delicate zucchini blossoms dipped in a light beer batter and fried until golden and crispy. These seasonal delicacies make a perfect appetizer or side dish.

4 servings

40 min

Published October 4, 2025

Ingredients

•2 cups Vegetable oil
•1¼ cups all-purpose flour
•1 teaspoon kosher salt
•12 ounce chilled Pilsner
•24 pieces Zucchini blossoms
•1 teaspoon Sea salt

Cooking Instructions

1.
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.
15 min
2.
For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.
5 min
3.
Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.
20 min

Cooking Instructions

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.

15 min

For an even lighter, crispier crust, fold 3 stiffly beaten egg whites into batter and proceed as above.

5 min

Stuffed blossoms are a favorite in Italy. To fill about 16, combine 1 cup ricotta, 1 tablespoon freshly chopped mint, and 1/2 teaspoon finely grated lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tablespoon ricotta mixture, then dip in batter and fry as above.

20 min