Recipe: Fried Squash Blossoms

Every once in awhile you try something new, and it blows your mind!  That’s what happened this weekend when my mom said ‘do you want to try to do something with these squash flowers?’.  We had a whole bunch because our garden is currently brimming with fresh squash.  My first instinct was to grimace.  I don’t tend to enjoy eating flowers.  But hey, fried things tend to be good.  So we tried it.


This is such a cool and different snack.  And it’s so easy to make.  Experiment with flavors if you want.  Ours was a simple coconut sugar and cinnamon flavour


For the batter:

Flour of your choice (we used almond)


Soda Water (this makes it so much lighter and fluffier than water or milk)


Mix however much you need in a thick, pancake like batter.  It shouldn’t be too runny.  It needs to stick to the blossoms in a big goopy way.  I’m crap at measurements, so I can’t tell you how much you need.  It depends on how many blossoms or flowers you have.  Start small, half a cup of flour and one egg, and then add until the consistency is right.  If you add another half a cup, add another egg.

Use whichever kind of oil you like to fry things in.  Our favorite is grape seed oil.  Make sure it’s nice and hot before putting anything in.

Put the entire flower/blossom in the oil and fry away.  Flip it once, but don’t spend a lot of time stiring or touching it.

When brown and crispy, put on paper towel.

Sprinkle with your flavor!!  We did cinnamon and Coconut sugar.  OMG!  It was like a dessert.  So tasty.  And so simple!  But reading up on it afterwards, people will do salty flavors, savory, sweet… whatever you feel like at the time.  The flower is such a mild taste that it can take on so many different versions.

Try it, and let us know what you did!

*Photos by Jayne

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