Crispy Zucchini or Pumpkin Blossoms

I had to modify due to allergies and lack of ingredients, but the result was still phenomenal! Everyone I shared it with loved it. The batter was enough for 20 pumpkin blossoms. I used brown rice flour, no cheese, coconut oil for frying, and dried Italian seasoning instead of fresh basil. Salted them lightly after frying. Super delish and rich! I used both bloomed and unbloomed blossoms. The bloomed ones with stamens removed was my favorite. I was able to open the blooms flat to dip and fry them, which resulted in better texture than the closed blooms.

First time I've tried this. I added some extra water to the batter because it was very, very think and sprinkled some salt on the finished product. I also tried dipping them in a fresh pesto sauce ... yummy! And think that a sour cream dip would be good too.

I really loved this recipe! My husband couldn't say enough good things about them! I did have to add 7 tablespoons of beer instead of just 2 water---I did all beer instead of water and it was very very good!!!

Very tasty. I would like to comment that this is the first time I've ever eaten zucchini, yellow squash, and pumpkin blossoms but I know it will not be my last.