Chet Notes

Maria’s Crispy Zucchini Flowers

July 31, 2019

Our gardens are growing some delicious zucchini plants this time of year, but did you know that the flowers are also edible? Zucchini flowers are great in any dish that you would normally include zucchini like a quiche, soup, or even as a topping for a pizza. They have a delicate flavor and are just delicious… trust us. Here’s one of our favorite recipes from our employee, Maria!

Crispy Zucchini Flowers


  • Vegetable Oil
  • 1 1/4 cups All Purpose Flour
  • 1 tsp Sea Salt
  • Black Pepper to taste
  • Garlic Powder to taste
  • 12 oz. Chilled pilsner beer (We recommend a Utica Club!)
  • Approximately 18-24 zucchini flowers, depending on size

Rinse and soak zucchini flowers in room temperature water to clean and remove any sediment. Trim each flower by gently twisting off the end of the flower where the stem is, and removing the stamen.
In saute pan, heat vegetable over medium heat. If you have a thermometer, temperature of oil should reach 350°. While oil is heating, mix together dry ingredients, slowly pour beer into the dry mixture while stirring until a smooth batter is created.
One by one, dredge flowers in batter and place in oil. Cook 3-4 minutes each, turning over once. Place flowers on paper towels to cool. Serve immediately, and enjoy with friends!

Note: this recipe can also be used for zucchini or another vegetable!


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