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–+ servings
squash blossom fritter on a plate with creamy sauce

Zucchini Flower Fritters

Sarah Harper MS, RD, LDN
For those gardeners with zucchini plants wondering, "What can I do with all of these zucchini flowers?", I have the perfect, easy, and delicious recipe. My Zucchini Flower Fritter recipe takes an easy coconut flour pancake batter and transforms it into a yummy side dish or appetizer the whole family will enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Side Dish
Cuisine American
Servings 4 servings
Calories 490 kcal

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

You can swap the squash blossoms for left over vegetables!

Nutrition

Calories: 490kcalCarbohydrates: 12gProtein: 10gFat: 45gSaturated Fat: 8gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 0.04gCholesterol: 171mgSodium: 511mgPotassium: 170mgFiber: 4gSugar: 5gVitamin A: 728IUVitamin C: 8mgCalcium: 101mgIron: 2mg
Keyword healthy
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