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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 2
A CookTale

Comes Summer & I think about Zucchini Blossoms. In the morning I search the vegetable garden for those bright yellow beauties. Yesterday morning, Cathie picked 8, & happily stood at my office door. I was one very delighted person.


8 Newly opened Zucchini Blossoms. (or more)
3/4 Cup of All Purpose Flour
3/4 Cup of Soda Water
A pinch of Cayenne Pepper
A pinch of Kosher Salt
Canola or Vegetable Oil


1. Prepare the batter by adding the Flour to a bowl & gradually adding the Soda Water.
2. Whisk gently into a smooth batter, a consistency that is slightly thicker than heavy cream.
3. Heat the Oil in a deep frying pan. You only need less than an inch.
4. When the Oil reaches 350F. Dip the Blossoms one at a time into the batter & carefully slide it into the hot Oil. Do not add more than 4 at a time, so that the Oil doesn’t cool down.
5. When the Blossoms are beginning to take on a light color, remove them to a paper towel-lined cookie sheet. Repeat with the remaining 4 Blossoms.

They are a treat.


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