Uncover the crispy, golden magic of summer with these 31 delectable fried squash blossom recipes! Perfect for home cooks looking to impress with seasonal favorites, these easy-to-follow creations will have you savoring every bite. Get ready to transform your kitchen into a gourmet haven—let’s dive in and find your new go-to dish!
Classic Italian Fried Squash Blossoms
Often overlooked, squash blossoms are a delicate Italian delicacy. Our version keeps it simple and crispy. You’ll want to make these immediately.
Ingredients
– 12 fresh squash blossoms (gently rinsed and patted dry)
– 1 cup all-purpose flour (for a lighter batter)
– 1 cup cold sparkling water (or club soda for extra crispiness)
– 1/2 cup ricotta cheese (drained if watery)
– 1/4 cup grated Parmesan cheese (freshly grated for best flavor)
– 1 tbsp chopped fresh basil (or mint as an alternative)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 2 cups vegetable oil (or any neutral oil with high smoke point)
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour and 1 cup cold sparkling water until smooth to create a light batter.
2. Gently stir in 1/2 tsp salt and 1/4 tsp black pepper into the batter mixture.
3. In a separate small bowl, combine 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, and 1 tbsp chopped fresh basil to make the filling.
4. Carefully open each of the 12 squash blossoms and remove the stamen inside using your fingers.
5. Spoon approximately 1 teaspoon of the cheese filling into each squash blossom, then gently twist the petals closed to seal.
6. Heat 2 cups vegetable oil in a deep skillet or pot to 350°F, using a thermometer for accuracy.
7. Dip each stuffed blossom into the batter, coating completely and allowing excess to drip off.
8. Fry blossoms in batches of 3-4 at a time for 2-3 minutes until golden brown and crispy, flipping once halfway.
9. Remove with a slotted spoon and drain on paper towels immediately.
10. Serve hot within minutes for optimal crispness.
Surprisingly light and airy, these blossoms offer a crisp exterior with a creamy, savory center. Try them as an appetizer with a squeeze of lemon or alongside a fresh salad for contrast.
Stuffed Fried Squash Blossoms with Ricotta and Herbs
Unbelievably delicate yet packed with flavor, these squash blossoms are a summer treat worth mastering. Their crispy exterior gives way to a creamy, herby filling that’s both elegant and approachable.
Ingredients
– 12 fresh squash blossoms, gently rinsed and patted dry
– 1 cup whole milk ricotta, drained if watery
– 2 tbsp fresh basil, finely chopped (or mint for variation)
– 1 tbsp fresh parsley, finely chopped
– 1 garlic clove, minced
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1/2 cup all-purpose flour
– 1 large egg, beaten
– 1/2 cup panko breadcrumbs
– 1 cup vegetable oil, for frying (or any neutral oil with high smoke point)
– Lemon wedges, for serving (optional)
Instructions
1. In a medium bowl, combine 1 cup ricotta, 2 tbsp basil, 1 tbsp parsley, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp pepper until well mixed. 2. Gently open each squash blossom and spoon about 1 tbsp of the ricotta mixture into the center, being careful not to overfill. 3. Twist the petals closed to seal the filling inside. 4. Place 1/2 cup flour in a shallow dish. 5. In another dish, beat 1 large egg. 6. Place 1/2 cup panko in a third dish. 7. Dredge each stuffed blossom in flour, shaking off excess. 8. Dip into the beaten egg, allowing excess to drip off. 9. Coat thoroughly in panko breadcrumbs, pressing lightly to adhere. 10. Heat 1 cup vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy. 11. Fry blossoms in batches for 2-3 minutes per side until golden brown and crispy. 12. Drain on paper towels to remove excess oil. 13. Serve immediately with lemon wedges if desired. Not just visually stunning, these blossoms offer a satisfying crunch that contrasts beautifully with the soft, savory filling. Their light herbiness pairs perfectly with a squeeze of lemon or a drizzle of honey for a touch of sweetness.
Crispy Tempura Fried Squash Blossoms
Let’s get straight to these crispy tempura fried squash blossoms. Light, airy batter encases delicate blossoms with a subtle crunch. Perfect as an appetizer or elegant snack.
Ingredients
– 12 fresh squash blossoms (rinsed and patted dry, stems intact)
– 1 cup all-purpose flour (plus extra for dusting)
– 1 cup ice-cold sparkling water (or club soda for extra crispness)
– 1 large egg yolk
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
Instructions
1. Gently open each squash blossom and remove the stamen inside using small scissors or your fingers.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper.
3. Create a well in the center of the dry ingredients and add 1 large egg yolk.
4. Gradually pour in 1 cup ice-cold sparkling water while whisking gently until just combined; do not overmix—lumps are fine for tempura batter.
5. Heat 2 cups vegetable oil in a deep pot or Dutch oven to 350°F, using a candy thermometer for accuracy.
6. Lightly dust each squash blossom with a pinch of all-purpose flour to help the batter adhere.
7. Dip one blossom into the tempura batter, coating it evenly but shaking off excess.
8. Carefully place the battered blossom into the hot oil, frying no more than 2-3 at a time to avoid overcrowding.
9. Fry for 2-3 minutes, flipping once halfway, until golden brown and crispy.
10. Remove with a slotted spoon and drain on a wire rack or paper towels to keep them crisp.
11. Repeat steps 7-10 with remaining blossoms, maintaining oil temperature at 350°F.
12. Serve immediately while hot and crispy.
Notably crisp and airy, these blossoms offer a delicate crunch with a tender interior. Their mild flavor pairs wonderfully with a squeeze of lemon or a drizzle of honey. Try stuffing them with herbed cheese before frying for an extra indulgent twist.
Cheese-Stuffed Fried Squash Blossoms
A crispy, golden appetizer that transforms delicate squash blossoms into a savory treat. These cheese-stuffed blossoms are surprisingly simple to make at home. Perfect for impressing guests or enjoying as a seasonal snack.
Ingredients
– 12 fresh squash blossoms
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 1/2 cup all-purpose flour
– 1 cup vegetable oil (or any neutral oil with high smoke point)
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Gently rinse 12 squash blossoms under cold water and pat completely dry with paper towels.
2. In a medium bowl, combine 1 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Carefully spoon about 1 tablespoon of cheese mixture into each blossom, twisting the petals closed to seal.
4. Beat 1 large egg in a shallow bowl until uniform in color.
5. Place 1/2 cup all-purpose flour in another shallow bowl.
6. Heat 1 cup vegetable oil in a heavy skillet over medium heat until it reaches 350°F on a thermometer.
7. Dip each stuffed blossom first in flour, shaking off excess, then in beaten egg.
8. Fry blossoms in batches for 2-3 minutes per side until golden brown and crispy.
9. Remove with slotted spoon and drain on paper towels.
Velvety ricotta contrasts beautifully with the crisp, fried exterior. Serve immediately while hot with a squeeze of lemon or marinara sauce for dipping. The delicate floral notes shine through when eaten fresh from the fryer.
Garlic and Herb Fried Squash Blossoms
Unbelievably delicate yet packed with flavor, these fried squash blossoms make a stunning appetizer. They’re surprisingly simple to prepare with fresh ingredients. Use them immediately for the best texture.
Ingredients
– 12 fresh squash blossoms, gently rinsed and patted dry (stems intact)
– 1 cup all-purpose flour (for light coating)
– 1 tsp garlic powder (or fresh minced garlic)
– 1 tsp dried oregano (or fresh chopped herbs)
– 1/2 tsp salt (adjust to preference)
– 1/4 tsp black pepper (freshly ground preferred)
– 1 cup cold sparkling water (or club soda for crispness)
– 1 cup vegetable oil (or any neutral high-heat oil)
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Pour 1 cup cold sparkling water into the flour mixture and whisk until a smooth, thin batter forms without lumps.
3. Heat 1 cup vegetable oil in a deep skillet over medium-high heat until it reaches 350°F on a thermometer.
4. Dip each of the 12 squash blossoms into the batter, coating evenly but shaking off excess to prevent sogginess.
5. Carefully place battered blossoms one at a time into the hot oil, frying in batches to avoid overcrowding.
6. Fry for 2-3 minutes per side until golden brown and crispy, flipping once with tongs for even cooking.
7. Remove fried blossoms from the oil and drain on a paper towel-lined plate to absorb excess oil.
8. Serve immediately while hot and crispy for the best texture and flavor.
Best enjoyed right out of the fryer, these blossoms offer a crunchy exterior with a tender, herb-infused interior. Drizzle with lemon juice or pair with a light aioli for extra zest. They make an elegant starter for summer gatherings.
Fried Squash Blossoms with Honey Drizzle
Fresh squash blossoms offer a delicate, edible treat when fried to golden perfection. Follow these precise steps for crispy results every time. Finish with a sweet honey drizzle for balance.
Ingredients
– 12 fresh squash blossoms (rinsed gently, stems intact)
– 1 cup all-purpose flour (for light coating)
– 1 tsp salt (adjust to taste)
– 1 cup sparkling water (chilled, for crisp batter)
– 2 cups vegetable oil (or any neutral oil, for frying)
– ¼ cup honey (warmed slightly for drizzling)
Instructions
1. Rinse squash blossoms under cool water and pat completely dry with paper towels.
2. In a medium bowl, whisk together flour and salt until fully combined.
3. Gradually pour sparkling water into flour mixture, whisking until smooth with no lumps.
4. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
5. Dip each blossom into the batter, coating evenly but shaking off excess.
6. Carefully place battered blossoms into hot oil, frying in batches to avoid crowding.
7. Fry for 2-3 minutes until golden brown, flipping once halfway through.
8. Remove blossoms with a slotted spoon and drain on a wire rack over paper towels.
9. Drizzle warm honey evenly over fried blossoms just before serving.
Perfectly crisp exteriors give way to tender blossoms with a subtle earthy flavor. The honey adds a glossy sweetness that contrasts the savory batter. Serve immediately as an appetizer or alongside a fresh salad for a seasonal twist.
Panko-Crusted Fried Squash Blossoms
Haven’t tried squash blossoms yet? They’re delicate, edible flowers with a mild flavor that crisps up beautifully. Panko gives them an extra crunchy coating that’s irresistible.
Ingredients
– 12 fresh squash blossoms, “gently rinsed and patted dry”
– 1 cup all-purpose flour, “for dredging”
– 2 large eggs, “beaten”
– 1 cup panko breadcrumbs, “for extra crunch”
– 1 tsp salt, “divided”
– 1/2 tsp black pepper
– 2 cups vegetable oil, “or any neutral oil with high smoke point”
Instructions
1. In a medium bowl, whisk together flour, 1/2 tsp salt, and black pepper.
2. In another bowl, beat eggs until uniform.
3. Place panko in a third shallow dish.
4. Carefully dip each squash blossom into the flour mixture, shaking off excess.
5. Dip floured blossom into beaten eggs, coating completely.
6. Press blossom into panko, ensuring full coverage for maximum crunch.
7. Repeat with remaining blossoms, placing them on a parchment-lined tray.
8. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
9. Fry blossoms in batches for 2-3 minutes until golden brown, avoiding overcrowding.
10. Remove with slotted spoon and drain on paper towels.
11. Sprinkle immediately with remaining 1/2 tsp salt while hot.
Not just a pretty plate—these blossoms offer a satisfying crunch outside with a tender, slightly sweet interior. Serve them straight from the fryer as a standout appetizer or stuff them with herbed cheese before coating for a richer bite.
Vegan Fried Squash Blossoms with Cashew Cheese
Vegan fried squash blossoms are a crispy, elegant appetizer that’s surprisingly simple to make. They’re stuffed with creamy cashew cheese and fried to golden perfection. Perfect for impressing guests or treating yourself.
Ingredients
– 12 fresh squash blossoms, gently rinsed and patted dry (handle carefully to avoid tearing)
– 1 cup raw cashews, soaked in water for at least 4 hours and drained
– 2 tbsp nutritional yeast (adds cheesy flavor)
– 1 tbsp lemon juice (freshly squeezed for best taste)
– 1/4 tsp garlic powder
– 1/4 tsp salt, plus extra for seasoning
– 1 cup all-purpose flour
– 1 cup sparkling water (chilled for a lighter batter)
– 2 cups neutral oil, like vegetable or canola, for frying (enough for 1-inch depth in pan)
Instructions
1. In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic powder, and 1/4 tsp salt; blend until smooth and creamy, scraping down sides as needed.
2. Gently open each squash blossom and spoon about 1 tbsp of cashew mixture into the center, being careful not to overfill; twist the petals lightly to seal.
3. In a medium bowl, whisk together flour and sparkling water until just combined—lumps are okay for a crispier texture.
4. Heat oil in a deep skillet to 350°F, using a thermometer for accuracy to avoid burning.
5. Dip each stuffed blossom into the batter, coating evenly and letting excess drip off.
6. Fry blossoms in batches for 2-3 minutes per side, until golden brown and crispy; avoid overcrowding the pan for even cooking.
7. Remove with a slotted spoon and drain on a paper towel-lined plate; sprinkle immediately with a pinch of salt while hot.
8. Serve warm to maintain crispiness.
Wonderfully crisp on the outside with a tender, creamy filling, these blossoms offer a delightful contrast. Their mild squash flavor pairs beautifully with the rich cashew cheese. Try serving them with a drizzle of vegan aioli or alongside a fresh salad for a complete appetizer.
Fried Squash Blossoms with Basil and Mozzarella
Perfect for late summer appetizers, these delicate blossoms are stuffed with fresh mozzarella and basil, then fried to golden perfection. They’re surprisingly simple to make and always impress guests.
Ingredients
– 12 squash blossoms (gently rinsed and patted dry)
– 4 oz fresh mozzarella cheese, cut into 12 small pieces (about 1/2 inch cubes)
– 12 fresh basil leaves
– 1 cup all-purpose flour
– 1 cup cold club soda (or beer for extra crispness)
– 1 tsp salt
– 1/2 tsp black pepper
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1/2 cup marinara sauce, warmed (for serving, optional)
Instructions
1. Carefully open each squash blossom and remove the stamen inside if present.
2. Place one basil leaf and one piece of mozzarella inside each blossom.
3. Gently twist the petals closed to seal the filling.
4. In a medium bowl, whisk together flour, salt, pepper, and club soda until smooth; let batter rest for 5 minutes.
5. Heat oil in a deep skillet to 350°F, using a thermometer for accuracy.
6. Dip each stuffed blossom into the batter, coating completely but shaking off excess.
7. Fry blossoms in batches for 2-3 minutes, turning once, until golden brown and crispy.
8. Remove with a slotted spoon and drain on paper towels; serve immediately.
Just out of the fryer, they offer a crisp exterior that gives way to molten cheese and aromatic basil. Serve with a side of warm marinara for dipping, or crumble them over a fresh salad for contrasting textures.
Spicy Fried Squash Blossoms with Chipotle Aioli
Often overlooked, squash blossoms offer a delicate crunch and mild flavor that pairs perfectly with bold spices. Our version fries them crisp and serves with a smoky chipotle aioli for dipping. It’s an impressive yet approachable appetizer that comes together quickly.
Ingredients
– 12 fresh squash blossoms (rinsed gently to avoid tearing)
– 1 cup all-purpose flour (or gluten-free blend)
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust for heat preference)
– 1 tsp garlic powder
– 1 cup buttermilk (or milk with 1 tbsp lemon juice)
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1/2 cup mayonnaise
– 1 tbsp chipotle in adobo (minced, plus extra sauce to taste)
– 1 tbsp lime juice (freshly squeezed for best flavor)
– Salt to taste
Instructions
1. In a medium bowl, whisk together flour, smoked paprika, cayenne, garlic powder, and 1 tsp salt.
2. Pour buttermilk into a separate shallow dish.
3. Dip each squash blossom into buttermilk, allowing excess to drip off.
4. Dredge blossoms in flour mixture, coating evenly and shaking off any excess.
5. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
6. Carefully place 3-4 blossoms into the hot oil without overcrowding.
7. Fry for 2-3 minutes until golden brown and crisp, flipping once halfway.
8. Remove with a slotted spoon and drain on a paper towel-lined plate.
9. Repeat with remaining blossoms, maintaining oil temperature between batches.
10. In a small bowl, combine mayonnaise, minced chipotle, lime juice, and 1/4 tsp salt.
11. Stir until smooth and well incorporated.
12. Serve fried blossoms immediately with chipotle aioli for dipping.
Not just another fried snack, these blossoms deliver a satisfying crunch that gives way to a tender interior. The smoky-spicy aioli cuts through the richness, making each bite balanced. Try stuffing them with herbed goat cheese before frying for an extra layer of flavor.
Lemon Zest Fried Squash Blossoms
Lemon zest fried squash blossoms are a delicate, crispy treat that transforms garden-fresh flowers into an elegant appetizer. Lightly battered and fried, they offer a subtle crunch with bright citrus notes. Perfect for summer gatherings or as a fancy snack.
Ingredients
– 12 fresh squash blossoms, gently rinsed and patted dry (stems intact for easy handling)
– 1 cup all-purpose flour, plus extra for dusting
– 1 cup cold sparkling water (or club soda for extra crispiness)
– 2 tbsp lemon zest, finely grated (from about 2 lemons)
– 1 tsp salt, plus more for sprinkling
– 1/2 tsp black pepper, freshly ground
– 2 cups vegetable oil (or any neutral oil with high smoke point), for frying
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup cold sparkling water, 2 tbsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper until smooth; let the batter rest for 5 minutes to allow bubbles to settle for a lighter coating.
2. Heat 2 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F on a candy thermometer; maintain this temperature for even frying.
3. Gently dip each squash blossom into the batter, coating it completely but shaking off any excess to avoid a thick, doughy layer.
4. Carefully place the battered blossoms into the hot oil, frying in batches of 3-4 to prevent overcrowding and ensure crispiness.
5. Fry for 2-3 minutes, flipping once halfway through, until golden brown and crispy on both sides.
6. Remove the fried blossoms with a slotted spoon and drain on a paper towel-lined plate; sprinkle immediately with a pinch of salt while hot for enhanced flavor.
7. Repeat steps 3-6 with the remaining blossoms, allowing the oil to return to 350°F between batches for consistent results.
Out of the fryer, these blossoms boast a delicate, airy crunch with a hint of citrus from the zest. Serve them warm with a squeeze of lemon or alongside a light aioli for dipping—their floral subtlety shines best when eaten fresh.
Herbed Cream Cheese Fried Squash Blossoms
Whip up these crispy, elegant appetizers in no time. They’re surprisingly simple and perfect for impressing guests. Fresh squash blossoms make all the difference here.
Ingredients
– 12 fresh squash blossoms (gently rinsed and dried)
– 8 oz cream cheese, softened (for easy mixing)
– 2 tbsp fresh chives, finely chopped (or parsley for variation)
– 1 tsp lemon zest (brightens the filling)
– 1 cup all-purpose flour (for a light, crisp coating)
– 1 cup cold club soda (creates airy batter)
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper (freshly ground preferred)
Instructions
1. In a medium bowl, combine softened cream cheese, chives, lemon zest, salt, and pepper until smooth.
2. Gently spoon or pipe about 1 tablespoon of the cream cheese mixture into each squash blossom, being careful not to overfill.
3. Twist the petals closed to seal the filling inside each blossom.
4. In another bowl, whisk together flour and club soda until just combined; lumps are fine for a crisp texture.
5. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
6. Dip each stuffed blossom into the batter, coating evenly and allowing excess to drip off.
7. Fry blossoms in batches for 2-3 minutes per side until golden brown and crispy.
8. Remove with a slotted spoon and drain on a paper towel-lined plate.
9. Serve immediately while hot and crispy.
Delightfully crunchy outside with a creamy, herby center, these blossoms are a textural dream. Pair them with a squeeze of lemon or a light aioli for dipping. They shine as a starter or alongside a fresh salad.
Asian-Inspired Fried Squash Blossoms with Soy Dipping Sauce
Grab your squash blossoms while they’re in season—this crispy, savory snack comes together fast. Get ready to fry up something special with an Asian twist. Perfect for appetizers or a light meal.
Ingredients
– 12 fresh squash blossoms, stems trimmed (handle gently to avoid tearing)
– 1 cup all-purpose flour (for a lighter batter)
– 1 cup cold club soda (creates airy crispness; sub with cold sparkling water)
– 1/2 cup cornstarch (for extra crunch)
– 1 tsp baking powder (helps batter puff)
– 1/2 tsp salt (adjust to preference)
– 2 cups vegetable oil (or any neutral oil with high smoke point)
– 1/4 cup soy sauce (use low-sodium if preferred)
– 1 tbsp rice vinegar (adds tang)
– 1 tsp sesame oil (for nutty aroma)
– 1 tsp honey (balances saltiness; sub with sugar)
– 1 minced garlic clove (fresh for best flavor)
– 1 tsp grated ginger (adjust to taste)
Instructions
1. Rinse squash blossoms under cold water and pat dry thoroughly with paper towels to prevent oil splatter.
2. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt until combined.
3. Pour cold club soda into the dry ingredients and stir gently until just mixed; avoid overmixing to keep batter light.
4. Heat vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
5. Dip each squash blossom into the batter, coating evenly and letting excess drip off.
6. Fry blossoms in batches for 2-3 minutes until golden brown and crispy, turning once with tongs.
7. Remove fried blossoms and drain on a wire rack over paper towels to maintain crispness.
8. In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger for the dipping sauce.
9. Stir the sauce until honey is dissolved and ingredients are well blended.
10. Serve blossoms immediately with dipping sauce on the side.
Vibrant and crunchy on the outside with a tender interior, these blossoms offer a savory umami kick from the sauce. Try stuffing them with a bit of cream cheese before frying for a creamy contrast, or serve alongside a fresh cucumber salad to balance the richness.
Fried Squash Blossoms with Tomato Basil Salsa
Rarely do you find a dish that balances delicate crunch with vibrant freshness so perfectly. These blossoms are a seasonal treat worth mastering. Let’s get straight to it.
Ingredients
– 12 squash blossoms (gently rinsed and patted dry)
– 1 cup all-purpose flour (for light coating)
– 1 cup sparkling water (ice-cold for crisp batter)
– 2 cups vegetable oil (or any neutral oil, for frying)
– 2 large tomatoes (diced, about 1.5 cups)
– 1/4 cup fresh basil (chopped)
– 1 tbsp olive oil (extra virgin preferred)
– 1 tbsp lemon juice (freshly squeezed)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground)
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour and 1 cup sparkling water until smooth to make the batter.
2. Heat 2 cups vegetable oil in a deep skillet to 350°F, using a thermometer for accuracy.
3. Dip each of the 12 squash blossoms into the batter, coating lightly and shaking off excess.
4. Fry blossoms in batches for 2-3 minutes until golden brown, flipping once halfway through.
5. Remove blossoms with a slotted spoon and drain on paper towels to absorb excess oil.
6. In a separate bowl, combine 2 diced tomatoes, 1/4 cup chopped basil, 1 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper for the salsa.
7. Stir the salsa gently to mix without crushing the tomatoes.
8. Serve the fried blossoms immediately with the tomato basil salsa on the side or drizzled over top.
Vividly crisp and airy, the blossoms contrast beautifully with the juicy, herbaceous salsa. Try stuffing them with a bit of cheese before frying for an extra indulgent twist, or serve as a stunning appetizer at summer gatherings.
Conclusion
Heavenly! These 31 fried squash blossom recipes offer endless inspiration for your kitchen. We hope you found a new favorite—give one a try and let us know how it turns out in the comments. Don’t forget to share this roundup on Pinterest so other home cooks can enjoy these delightful creations too!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
