Zucchini blossoms/Pumpkin flowers

Zucchini blossoms / pumpkin flowers, first published in 2015 or so.

When I was a child, these were an extraordinary summer treat, almost magical, because no one I knew except our relatives ever made them. I made them today, and they were perfect and delicious. This recipe is based on my mother’s, memory, and Marcella Hazen’s.

Zucchini flowers, rinsed, patted dry, with about an inch of stem left on
2/3 cup of flour
Olive oil

Put about half a cup of water in a shallow bowl. Strain flour through a sieve into the bowl, and stir mixture with a fork, until it is the consistency of sour cream. Add water and flour as needed to get that consistency.
Put about a quarter of an inch of olive oil in a pan and heat over medium-high until almost smoking. Dip each flower in the flour/water mixture on both sides and put in the oil without crowding them in the pan. Turn them with tongs or two forks until they are golden on each side (about 3-4 minutes on the first side, 2-3 on the second). Put on a plate, salt according to taste. Consume immediately. Yum.




About girasoleazzurra

GraceAnne Andreassi DeCandido. 75+. Feminist. Flower child. Works with words. Thinks with music. My belief system involves food and family. Wrote and spoke and published about libraries, librarians, writing, editing, and reading. Now retired. Putting some of that writing here.
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