I grow a lot of zucchini and other squash in my garden, and making fritters with the flowers has become a sort of rite of spring for us. This batter is a simple mixture of flour, baking powder, and sparkling water. It’s important when it’s done cooking to put them on a wire rack so that they don’t get soggy. These are very crisp, delicious, and easy to do.

Zucchini Flower Fritters

Recipe details

Serves

4

Ingredients

  • 10 to 12 zucchini flowers
  • ⅓ cup flour
  • ⅓ teaspoon baking powder
  • ⅓ cup sparkling water
  • About ¼ cup peanut oil, for frying

Method

  1. In a medium bowl, combine the baking powder, flour, and half the water, whisking until smooth; add the remaining water and whisk again until smooth. This batter is quite thin.
  2. Heat the oil in a shallow pan over medium-high heat. Dip each flower in the batter making sure that they’re completely coated; allow any excess batter to drip off, then transfer to the hot oil; cook until golden, turning once, about 2-3 minutes on each side. Cook the flowers in batches making sure not to overcrowd the pan.
  3. Place on a wire rack set on a baking sheet. Sprinkle with salt. Serve immediately.