Zucchini Flower Pancakes - Zucchini flowers/blossoms might not be something you are familiar with but if you happen to see them at your local farmer's market, be sure to grab a bunch. They are a tasty treat not many know about!
Can we start by me apologizing for not knowing if I want to call these zucchini flower pancakes or zucchini flower fritters? I will no doubt, go back and forth on the name. Same thing for calling them flowers and blossoms. The name isn't important, what is important is how delicious these blossoms are.
These fritters are the number one reason I grow a garden each year. I highly suggest planting a garden because the blossoms can be difficult to come by in stores.
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🌻What are zucchini blossoms / flowers
I know, you are probably like "what the heck are zucchini flowers". Well, in a quick summary, the zucchini plant starts off as green leaves then all of a sudden it produces these bright yellow flowers and then eventually it grows the actual zucchini. Those flowers are where it's at.
🌼Picking the flowers
You can't get all crazy and go out there and just pick every flower off the plant though. The flowers serve the purpose of pollination, so be sure to leave some.
I've outlined how to pluck them from the garden in this quickie video. If you don't have a garden, I think you have to rely on farmer's markets for these beauties.
And yes, there is a male flower and a female flower. The female flower is where the zucchini grows.
I know I've shared a recipe for Fried Zucchini Flowers in the past. In that recipe, I kept the flower, pretty much intact. I dipped it in a beer batter and more or less deep fried it.
While that way is super delish, I decided to put together a recipe that is more like the way my Nana Suppa used to prepare them. You remember me talking about her, right? Remember a while back I posted about finding her travel information on Ancestory.com? Of course you do.
Last summer I started asking her and my Mom how they used to prepare them. It was a little different than what I thought and I've tried several versions and today I'm sharing my absolute favorite preparation. Trust me, there has been a lot of trial and error.
🍳Preparation
After you clean the blossoms, the first step is to prepare the batter. It should be like a thick pancake batter. If you find it is too thick to stir, add a little more milk.
Next, drop the batter by spoonful into hot oil. Cook just about 2 minutes, flip and cook another 2 minutes.
🛒Alternative ingredients
One thing I want to mention. Instead of milk, I used to use carbonated water, like plain seltzer (probably because I'm obsessed with my soda stream for making seltzer) but I really like the texture better using milk.
My brother, who I mention every year when I talk about these zucchini flowers, prefers the seltzer. Try both, see what you think. If you do actually try both, I'd love to hear which you like better.
I also opt for just the egg yolk. I know some family members use just the white and some others use the whole egg. Again, this is personal preference.
Feel free to add some freshly grated parmesan cheese to the batter or just to the tops once they are finished.
I'm curious, prior to reading this recipe for Zucchini Flower Pancakes (Fritters), had you known about these flowers?
🖨 Printable recipe
Printable Recipe Card
Zucchini Flower Pancakes (Fritters)
Ingredients
- 12 Zucchini Flowers Blossoms
- 1 Egg Yolk
- 3 cloves Garlic Minced (about 1 T minced)
- 6 leaves Fresh Basil
- ½ C Flour All Purpose
- ¼ C Milk
- ½ C Vegetable oil or other high heat oil
Instructions
- Clean zucchini flowers by removing stem and stamen. Place flowers in a bowl of cold water to rinse off any dirt or debris. Lay flowers on a clean kitchen towel or paper towel. Pat dry. Set aside.
- In a large bowl, stir together egg yolk, garlic and milk. Slowly incorporate in the flour. Set aside once it resembles a pancake batter.
- Roughly chop zucchini flowers and chiffonade the basil (cut into ribbons/strips). Fold both into the batter.
- Pour oil into a skillet and heat over medium/high heat. When oil is hot (sizzles when a drop of batter is placed in it), spoon some batter into oil. Depending on the size of your pan, you should be able to fit 3-4 pancakes in at a time. Cook a few minutes until golden brown and then gently/carefully turn over and cook until the other side is golden brown. Each batch should take no more than 5 minutes.
- Remove pancakes from pan and place on paper towel lined plate. Season with salt immediately.
- Repeat with remaining batter until all pancakes are cooked and seasoned.
- Enjoy!
peter @Feed Your Soul Too says
I love fritters. These look light and perfectly crisp. Yum.
Linda Brennan says
Yez they are delicious
Angela says
Oh you know I have a deep love for zucchini blossoms!!! This is a a GREAT recipe!!
Camilla says
I have seen these fritters before but have never tried. My local farm had a sign up last year saying not to pick the courgette flowers so I suppose I'd have to grow my own. Your fritters look really good:-)
Debra C. says
I love that you shared a family recipe, those are always the best! These looks so yummy!!! I've never had squash flowers and that obviously needs to change!!
Lea says
I usually use pumpkin blossoms and add a bit of cornmeal & Parmesan cheese to the flour instead of the garlic.
foodyschmoody says
Oh, that sounds good too! I'll have to try that version!
Linda Shapiro says
These are absolutely stunning Christine!
foodyschmoody says
Thank you so much Linda!
linda spiker says
Wow.Those look incredible!
Healing Tomato says
Thanks for the info on how to pick the flowers. This pancake fritters look so delicious. I have never thought of using the flowers in a recipe. Can't wait to try it.
Manju | Cooking Curries says
Zucchini blossoms are a favorite here! This recipe looks very delicious!
Lisa LaLuna says
Yes love squash flowers, my dads family had their own farm and he had a garden up until he passed. He taught me when I was young about these beautiful delicious delicate flowers and I look forward to making them every summer in his honor. I can feel him smiling down upon me . Thanks for the recipe
foodyschmoody says
Lisa, I find that most people who know about squash flowers, have a great family memory behind it. I know for me it's that way. I'm so glad to have been able to give you this recipe.
Joanna says
I have been using the flowers from zucchini plants to make flour like pancakes with since I was a kid. I thought I would try this recipe, however did not turn out good at all. First off I followed the recipe exactly and the 1 cup of flour was entirely too much for the mixture with the egg yolk, 1/2 cup milk and garlic. When slowly incorporated, the mixture became pancake like at first but after only adding half the cup..became way too thick and floury to the point you could not pour it or scoop it as it was too sticky, too floury and too thick. I made anyways and just as suspected, the flour mixture was too thick and had too much flour..so thick that they would not cook on the inside. Looked great on the outside as pictured, but the inside was all dough and would not cook all the way. Thanks for the recipe...they look great, just didnt work for me.
foodyschmoody says
Oh, I'm sorry it didn't work for you. I just made a batch yesterday but I eye-balled it. You know, I will double check my measurements. I appreciate the feedback!
Patricia says
Delicious recipe!! My batter was too thick, but it was no biggie…I just added milk till I had that pancake batter consistency, around 3/4c. I added 2 Tbsp of parmigiano cheese (because I love cheese) and a little black pepper. Marvellous! I love the chiffonade of basil in it…sheer genius!!
foodyschmoody says
Glad you enjoyed it! I'm counting down the days until I can pluck some blossoms from my garden and make a batch!
Celine says
My family in Italy makes these all the time and I've been looking for a recipe so I can make these at home! cant wait to try it, looks amazing!
foodyschmoody says
I hope this recipe can bring back some memories for you. I know every time I make them, I'm full of memories of a big loud Italian kitchen of my childhood.
Carol Wright says
My Mother made these years ago. She passed 20 years ago. I haven’t thought of these pancakes until I saw all the zucchini flowers outside my bedroom window where my daughter planted her garden. I can’t wait to try the zucchini flower pancakes. Thank you.
foodyschmoody says
This is a recipe that is all about the family memories for me too. I hope you enjoy them as we do!
Debi says
These are delicious! Made them tonight. Easy to make and really fun. I bought a big bag of the flowers so I think I’ll make more again tomorrow adding Parmesan to the batter. Thanks!
foodyschmoody says
How lucky you are to get your hands on a big bag! I'm so glad you liked this recipe. As you know this one is an old family recipe so very special.Thanks so much for trying it!
Lisa says
This was by far THE BEST Zucchini Flower Fritter recipe Ive tried! Thank you!
foodyschmoody says
Thank you so much for saying so. This recipe is near and dear to my heart because of memories so I really love when people enjoy it!!!