Jan'S Fried Squash Blossoms
Crispy fried squash blossoms with a delicate batter, offering a savory and slightly floral flavor. Perfect as an appetizer or light snack for garden-fresh eating.
Ingredients
Instructions
- Wash the squash blossoms and remove all green parts.
- Dip each blossom into beaten eggs to coat.
- Lay the coated blossoms in flour, pressing down to ensure they soak up the flour.
- Heat oil to medium temperature.
- Fry the blossoms until golden brown on each side.
- Drain on paper towels to remove excess oil.
- Season with salt and pepper to taste while frying.
Tips & Substitutions
For an extra crunch, consider mixing a bit of cornstarch with the flour before coating the blossoms. If you don’t have squash blossoms, zucchini flowers or even thinly sliced vegetables can work as a substitute. Ensure your oil is hot enough by testing with a small piece of bread; it should sizzle immediately. This recipe can also be adapted to include herbs or spices in the egg mixture for added flavor.
Serving Suggestions
Serve these fried squash blossoms hot as a delightful appetizer or side dish. They pair wonderfully with a fresh salad or a dipping sauce like aioli or marinara. For a complete meal, consider serving alongside grilled meats or a light pasta dish. They also make a fantastic addition to a brunch spread, complementing dishes like Pumpkin Bread With Cream Cheese Filling.
Storage & Reheating
Store any leftover fried squash blossoms in an airtight container in the refrigerator for up to two days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes to regain their crispiness. Avoid microwaving, as it will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Jan'S Fried Squash Blossoms contains roughly 1206 calories, with 33g protein, 250g carbohydrates, and 6g fat. It is an excellent source of iron (80% of the Daily Value), protein (65% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 561mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these squash blossoms ahead of time?
While these blossoms are best enjoyed fresh, you can prepare them ahead by coating them in flour and storing them in the fridge for a few hours before frying. Just make sure to fry them right before serving for maximum crispiness.
What oil is best for frying these blossoms?
A neutral oil with a high smoke point, such as vegetable or canola oil, is ideal for frying. Olive oil can be used, but it has a lower smoke point and may impart a stronger flavor. Ensure the oil is hot enough for frying to achieve that perfect golden crust.
Can I freeze the fried squash blossoms?
It’s not recommended to freeze the fried squash blossoms as they lose their crisp texture upon thawing. However, you can freeze the uncoated blossoms and fry them fresh when you’re ready to enjoy them. Just make sure to thaw them completely before coating and frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).