If produce is the gauge by which we measure the seasons, summer must be just around the corner. At Via Umbria we are getting the first zucchini–you know the ones, small and tender opposed to the overgrown bat size zucchini ones that conveniently show up on my porch when no one knows what to do with them. I love zucchini all summer long and thrive on finding new and different ways to prepare it so that we can eat it everyday. But the best part of the zucchini is the blossom. Zucchini blossoms are the first sign that the fruit will be ready in a couple of days. You can enjoy the sweet blossoms straight from the garden, add them to scrambled eggs or salads, stuff them or the simplest easiest way is to make a light batter and fry them. Light and crispy on the outside and sweet melt in your mouth on the inside.

At Via Umbria you can choose to buy your own and experiment at home or look for them in our cafe–definitely fried but also in salads.

Fried Zucchini Blossoms

Shallow pan of hot oil (we use Canola Oil)
A bunch of fresh zucchini blossoms

For the Batter
1 cup flour
1 egg
1/2 cup sparkling water

1. Beat together flour, egg, and water with a whisk. The batter should be very thin.
2. Dip the clean zucchini blossoms into the batter and immediately submerge in hot oil.
3. Cook them quickly (1 minute or less), then remove from oil and place on a towel lined plate.
4. Sprinkle lightly with salt and enjoy!

Download a printable version of the recipe here!