Beer-battered zucchini flower fritters with curried tomato coulis

July 13, 2013

 Beer-battered zucchini flower fritters with curried tomato coulis

Zucchini flowers make the most enchanting fritters! Unfortunately, in my neck of the woods, the season for these delicate treats is fairly short… otherwise, I would happily make them all year long.

One utterly delicious way to eat the blossoms is by stuffing them before pan-frying them – as in these pan-fried zucchini flowers with ricotta and garden herbs.

But I also love to dip them in this super-light beer batter and pan-fry them on their own, without stuffing them. Prepared this way, the fritters only take minutes to make, yet they turn into the most succulent and festive hors d’oeuvre or appetizer!

Enjoy this bite-sized demo!

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Zuchini flower - Squash blossom

The delicate zucchini flowers are delicious stuffed too. Try these Pan-fried zucchini flowers with ricotta and garden herbs

Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.

{ 3 comments… read them below or add one }

Suzette Barnett July 14, 2013 at 8:23 pm

I’ve always wanted to try this and your coulis looks fantastic!


Kiran @ July 16, 2013 at 6:21 pm

Perfection!! I hope to try zucchini flowers fritter some day. It’s hard to source here in Florida :)


Angie@Angie's Recipes August 4, 2013 at 12:26 pm

These zucchini blossoms are gorgeous!


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