Crispy Zucchini Florets

Did you know that many flowers are edible?

Zucchini flowers are a delicacy here in Canada because they are not easy to find.  I planted zucchini this season and I had extra, so I picked the flowers.  In Italy, these delicious, crispy, battered and deep fried morsels are on every table at lunchtime!  I made mine vegan and gluten-free and pan-fried them instead, so everyone can enjoy them – I hope you will too!


12 Florets (do NOT wash them, but do check inside for insects)

2 cups avocado oil for frying

1 1/4 cup chickpea flourCannot get other user media. API shut down by Instagram. Sorry. Display only your media.

1 cup water

1/2 tsp sea salt

1/4 tsp baking soda


  1. In a small sauce pan, pour about 1cm avocado oil and heat on med-high.
  2. In a medium-sized bowl, whisk flour, water, sea salt and baking soda until well blended.
  3. Dip each floret, one at a time, into batter and place only 2-3 florets in hot oil at a time.  Crowding the frying pan will result in oil-drenched, soggy zucchini florets.
  4. Using tongs, gently turn each floret to cook on other side.  When golden brown, remove and place florets on paper towels to absorb excess oil.
  5. Sprinkle Herbamare or your favorite seasoning and eat while still warm.