How to Make Fried Zucchini Blossoms with Sriracha Mayo

After making fried zucchini blossoms for the first time a few weeks ago, I'm not sure what I like better anymore - fried zucchini or fried zucchini blossoms! Fried zucchini blossoms are crispy, delicate, sweet and dangerously addictive. My kids even get excited when they see a new blossom forming because they love them, too.

Ruby thinks they "taste like chicken,"...which is a little bizarre, but I don't really care what she thinks they taste like as long as the picky little thing is eating them. I've seen a lot of recipes where people stuff the blossom with all sorts of things, like crab, ricotta, cream cheese and anchovies, but I prefer to just fry them "empty" because once they hit the oil and get hot, they puff up like a little balloon and are so light and airy to eat. We serve ours with a simple sriracha-mayo dipping sauce and the kids like plain ol' ranch. Once you try fried zucchini blossoms, I promise you, you won't let another rot on the vine. They are such a delicacy, and it's a shame to waste them!

How to Make Fried Zucchini Blossoms with Sriracha Mayo

How to Make Fried Zucchini Blossoms with Sriracha Mayo

Frying zucchini blossoms follows the same simple frying steps as pretty much anything else fried, and we set up our fry station like so - egg wash, flour, fry, dry (check out my Zucchini Blossom Fry Station here).To set up your fry station, you need, in order:

• at least 6 zucchini blossoms

• a bowl with a very whisked egg

• a plate or bowl with 1 cup flour + 1/2 tsp baking soda + a pinch of salt, pepper and garlic salt

• a medium frying pan with about 1/4 - 1/2 inch of coconut oil (350°-375°)

• a plate with a napkin or paper towel to absorb the excess oil from the fried blossom

Optional stuffing ingredients:

• ricotta + fresh herbs

• piece of mozzarella + basil leaf

• cream cheese + jalapeño

• pesto + sun-dried tomatoes

• whatever the heck you want

MethodNow, let's assemble!Take a zucchini blossom, coat it in egg, cover with flour mixture and place into the hot oil. Cook all sides of the blossom until golden and crispy. Remove from oil and place on a paper towel to cool and absorb excess oil.Eat while hot and serve with a simple sriracha-mayo (recipe below).

Sriracha-Mayo Recipe

• 1/4 Cup Mayo (homemade Mayo recipe HERE)

• 1 tbsp Sriracha (more if you like it really spicy!)

Enjoy!