Crispy Zucchini or Pumpkin Blossoms

Crispy Zucchini or Pumpkin Blossoms

22

"My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil."

Ingredients

15 m {{adjustedServings}} servings 180 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
  2. Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.

Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews

22
  1. 29 Ratings

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I have been eating Pumpkins Blossoms since I was a kids some 40 years ago. I am not from Italy and have no idea where this originated. I use flour and cornmeal (2 to 1) and season it with garlic...

This was absolutely delicious! Great simple flavor, a great starter. (I needed to adjust the recipe since I only had 8 blossoms and I found that I needed to add 2 teaspoons of water to the autom...

I'm also from an italian family and grew up with this great recipe. Also told not to use the males. They're the ones with the zucchini growing from them. The female flowers will only have a s...