Zucchini Flower Fritters
Making Zucchini Flower Fritters aka squash blossoms, is a fun way to utilize pancake batter and transform it into something completely different, versatile, and veggie-packed!
I have squash blossoms/zucchini flowers coming out of my garden this year and they are producing buckets of beautiful flowers. So of course, I’ve been cooking with squash blossoms frequently!
This recipe is gluten-free and vegetarian.
Why You Will Love This Healthy Recipe
As a flexitarian, I love all of my veggie-focused recipes. This recipe is a fun way to use up zucchini flowers or squash blossoms. The first time I made these I wanted to create a recipe that was easier than making stuffed squash blossoms.
You will love getting creative with this recipe, adding squash blossoms or any other veggie you want to make into a gluten-free fritter.
You will also love that this is a simple and delicious recipe, made with whole foods, and excellent in late summer when zucchini flowers are abundant.
What Are Squash Blossoms?
Squash Blossoms or Zucchini Flowers are edible delicate blossoms produced by a squash or zucchini plant. They taste like mild squash, are slightly sweet, and do not taste perfume-like, similar to your typical edible flower.
These blossoms and flowers can be found at the farmer’s markets and in your garden! They are delicate and highly perishable and thus are typically not found in a grocery store. The refrigerator shelf life is 2-3 days if you are lucky.
If you are using zucchini flowers for items like stir-fry or these fritters, they can last a little longer because if it’s a little wilted, I don’t care. After all, I’m cooking them anyway!
Ingredients and Tips
Below, I list the ingredients and provide some tips for substitutions for this squash blossoms recipe.
Fresh Squash Blossoms – If you are growing squash plants in your vegetable garden chances are you have lots of squash female blossoms! If not, sometimes you can find these at your local farmer’s market, or you could make this recipe with a different veggie like spinach, zucchini, or even spaghetti squash.
Coconut Flour
Sea Salt, Black Pepper, Baking Powder, Sugar
Eggs
Soy Milk
Avocado oil
Option to include fresh herbs, freshly squeezed lemon juice, goat cheese, and olive oil drizzle for garnish.
Step-By-Step Instructions
In a large bowl, add and mix all the dry ingredients, except squash blossoms.
In a small bowl, add eggs, soy milk, and 4 tbsp avocado and mix to combine.
Pour the wet mixture into the dry ingredients and mix, then fold in squash blossoms.
On a large skillet, melt the remaining 4 tsp of butter on medium heat. Pour 1/4 cup of batter for each fritter into the hot oil.
Cook for 3-5min then flip and cook for another 1-3min.
Once the fritter is golden brown on both sides remove from skillet and lay fritters on a paper towel. Serve with desired dipping sauce.
How To Use Squash Blossoms
Squash blossoms have a very mild flavor and taste excellent in a variety of dishes.
Below are some of my favorite ways to use these edible flowers – Squash Blossoms.
- Pizza topping
- Stir-fry
- Omelet/frittata/Quiche
- Soup
- Salad topper
- Garnish for a variety of dishes
- Stuffed Blossoms – battered, and deep fried
- Quesadillas
- Fresh Pasta
Am I the only one whose mouth is watering here? Interested in learning more? Check out this article by Food & Wine – 5 Ways to Cook with Squash Blossoms.
Like this recipe? Check out These!
Healthy Honey Almond Cheese Spread Recipe
Quick Chopped Greek Salad with Trader Joes Harvest Blend
Zucchini Flower Fritters
Equipment
- 1 Skillet
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 rubber spatula
- 1 Pancake spatula
- 1 Mason Jar
- 1 Set Measuring cups
- 1 Set measuring spoons
Ingredients
Dry ingredients
- 20 Chopped Squash Blossoms (Or 2 cups, chopped)
- 6 tbsp Coconut Flour
- ¼ tsp Kosher Salt
- ¼ tsp Baking Powder
- 1 tbsp Sugar or date sugar, coconut sugar
Wet Ingredients
- 4 Eggs
- 1/4 cup Soy Milk
- 8 tbsp Avocado Oil, divided
Dill Yogurt Sauce
- ½ cup Whole Milk Greek Yogurt
- ¼ cup Mayonnaise
- ¼ cup Champagne Vinegar (option for white wine vinegar, rice wine vinegar or apple cider vinegar)
- 1 tbsp Lemon Juice
- ¼ cup Chopped Dill
- ¼ tsp Kosher salt
- ¼ tsp Cracker Black Pepper
Instructions
Fritters
- In a large bowl, add and mix all the dry ingredients, except squash blossoms.
- In a small bowl, add eggs, soy milk, and 4 tbsp avocado and mix to combine.
- Pour the wet mixture into the dry ingredients and mix, then fold in squash blossoms.
- On a large skillet, melt the remaining 4 tsp of butter on medium heat. Pour 1/4 cup of batter for each fritter into the hot oil.
- Cook for 3-5min then flip and cook for another 1-3min.
- Once the fritter is golden brown on both sides remove from skillet and lay fritters on a paper towel. Serve with desired dipping sauce.
Dill Yogurt Sauce
- Add all sauce ingredients together in a mason jar and shake till combined.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
0 Comments