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Squash Blossoms Crispy Fried

Recipe for crispy fried squash blossoms adapted from Marcella Hazan's Essentials of Classical Italian Cooking
Servings: 6


  • 1 dozen male zucchini blossoms
  • grape seed oil
  • 2/3 cups flour
  • 1 cup water
  • salt


  • Wash blossoms in cold water. Gently dry. Cut stems to one inch.
  • Sift the flour into the water and whisk the batter to a thick consistency of sour cream.
  • Heat oil in a pan 3/4” high on medium high heat. Holding stem, dip blossom into batter.
  • Carefully, place squash blossoms into pan, not crowding. Have a lid on hand in case of splattering. Each time you place a new blossom or turn over, grease is likely to splatter.


I use a high enough heat to quickly cook. 375 is preferred without about an inch of oil in heavy bottom pot.