Crisp-fried zucchini blossoms from Essentials of Classic Italian Cooking (page 538) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kag2020 on August 16, 2023

    Delicious. Marcella also gives a perfect description as to the look of the batter — it should look like sour cream. Made it so easy. There are more involved ways to make this batter but I don’t think they’re necessary.

  • AMFriedman on November 24, 2018

    I find that a squirt of lemon juice on top of the blossoms immediately before serving is nice on these.

  • Rutabaga on August 01, 2015

    This the simplest, yet in some ways best, way to fry zucchini blossoms. Without cheese or any other rich fillings, the delicate sunny flavor of the blossoms really shines through. My blossoms don't "butterfly" out as beautifully as Hazan suggests they should (perhaps that's meant for bigger blossoms), but that doesn't affect how delicious they are.

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