Want more farmer's market finds? Check out Jill's article for recipe inspiration!
- 10 zucchini blossoms
- 1/ 3 cup all-purpose flour
- 2 tablespoons rice flour, or fine semolina
- 1 teaspoon nigella seeds
- 1/ 4 teaspoon turmeric powder
- salt, to taste
Remove the stigma on the zucchini blossoms and using the pastry brush gently brush off the excess pollen dust.
Prepare the batter by adding water little by little. You want the batter to be smooth and free flowing but not too watery.
Once the batter is ready, heat enough oil to pan fry the fritters on medium heat.
Coat the batter evenly on the blossoms and carefully slide it to the skillet. Don’t overcrowd the pan. Fry until golden brown and place it on a wire rack. (Placing the fritters on a wire rack instead of a kitchen towel helps release the hot steam so the fritters will stay crispy.)