Fried Zucchini Blossoms

Take me down to Appetizer City.

Summer food is in full swing friends. The peak of deliciousness right now. The market is so exciting – new and amazing food every single time I go. Seriously – the best time of the year.

Fried zucchini blossoms. They’re so simple, so perfectly delicious that I’m almost glad that we only have access to them for a few short weeks every year. Almost….In a world where we have basically everything at our fingertips, it’s refreshing to find something that takes a little patience, and a little searching. And there’s something amazingly special about seasonal fruit and vegetables, when eaten at their best. Well worth the wait….

Strawberries taste better in July (where I live anyway). Squash, pumpkins, apples taste best in the fall. Rhubarb tastes like a dream in June. Where we live in Canada, we have a SUPER short harvest season. But what we have access to during those 2 – 3 short months is nothing short of incredible.

These Fried Zucchini Blossoms are so easy, quick, and delicious that you’ll be shocked at how quickly they come together. A sure party hit – your friend and family will love them. Or if your feeling like hammering down, the best late night snack.

Recipe tips!

If you can’t find smoked sea salt, no worries – just sub regular sea salt.

Try not to overwork the batter, or it will deflate. Whisk it until just combined.

For added deliciousness, stuff these babies with ricotta. Seriously. You will not regret it.

Fried Zucchini Blossoms

1 1/4 cups flour

1 teaspoon smoked sea salt

12 ounces lager beer

2 dozen zucchini blossoms

Canola Oil (for frying)

Marinara sauce, for serving

In a large dutch oven, heat 2 inches of canola oil to 350 degrees.

In a large bowl, whisk together your flour and sea salt. Whisk in your beer until smooth (but not TOO smooth / be sure to not over-whisk the batter or it will deflate). Working in batches, dredge the flowers in your batter and fry for 2 – 3 minutes, flipping halfway through, until nice and golden brown.

Drain excess grease on paper towel. Sprinkle over some more salt to taste, and serve with warm marinara sauce.

Eat delicious

Modified from Bon Appetit