Gluten Free Fried Zucchini Blossoms are a fun appetizer to welcome summer and use more from your zucchini plants.
Oh summer, I definitely have a love/hate relationship with you. Especially here in the south. I love that everything is growing, my garden is in full bloom, yet I hate your sticky humidity. Thankfully the past couple days have been beautiful with little humidity, so I’m soaking it up.
Okay, so who grows zucchini? Raise your hand. If not, why not?! Just get a big planter for your patio and it’s the perfect summer plant to grow because it produces new zucchini ALL. THE. TIME. I have 6 plants in my garden so I’ve already been harvesting plenty every day.
When a new zucchini gets ready to grow, a zucchini blossom forms, and did you know you can eat those beautiful flowers? YEP. How neat is that?!
They’re super easy to cook up and when you fry them they become the perfect crunchy, summertime appetizer. If you have kids, they’ll love harvest a flower and actually getting to snack on them.
- 6-8 zucchini blossoms
- 2 cups of brown rice flour
- 3 eggs
- 1 cup oil- olive oil, coconut oil, or vegetable oil
- 1 tsp. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. sea salt
- Wash the zucchini blossoms and dry completely.
- Add the flour and spices to a small bowl and whisk together.
- Add the eggs to a separate bowl and whisk together.
- Pour the oil in a high-sided skillet and heat on medium-high heat on the stove.
- Dip one zucchini blossom at a time in the eggs, then dip in the flour mixture and coat completely.
- Place in the skillet dish and fry until golden brown.
- Repeat this process for all of the zucchini blossoms.
- Place the blossoms on a paper towel to dry after frying.
- Serve warm!
- Sriracha ketchup
- Mix together some organic ketchup and sriracha sauce
- Lemon Herb Kefir Sauce
- Mix together some homemade kefir with freshly squeezed lemon juice and chopped herbs (chives and oregano).