Pan-Fried Chickpea-Coated Squash Blossoms

"Belly-filling summer salad! Squash blossoms pan-fried in a chick-pea flour batter seasoned with cumin, sea salt and fresh ground pepper (the crispy edges are amazing) alongside a lightly dressed salad of heirloom tomatoes, purslane (thank you @ndanisman), goat feta and Greek basil with a swoosh of creamy hummus. Not shown- crusty toasted sourdough. Every item (except the hummus) from weekly farmers market foraging!"
-- @feedtheswimmers
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  • Recipe Card
Prep time 8mins
Cook time 4mins
Serves or Makes: 1-2

Recipe Card


  • 1/2 cup chickpea flour
  • 2/3 cup water
  • 1/4 teaspoon ground cumin
  • pinch of flaky sea salt
  • pinch of ground black pepper
  • 4 squash blossoms
  • oil, such as grapeseed oil or olive oil


  • Step 1

    To make the batter, whisk the chickpea flour, water, cumin, salt, and pepper in a bowl until smooth. Allow to rest for 15-30 minutes.

  • Step 2

    Quickly dunk the squash blossoms into the batter and allow any excess batter to drip back into the bowl.

  • Step 3

    Preheat oil in a pan. It should be about 1/8"-1/4" deep.

  • Step 4

    Add the coated squash blossoms to the preheated oil. Turn the squash blossoms over when the bottom is golden and allow slightly less time for the second side.

  • Step 5

    Serve immediately.