The long green zucchini squash isn't the only product of the zucchini vine that's edible. The zucchini vine's yellow flowers often are dipped in batter and fried as a crispy summer delicacy. Make the most of your zucchini plant and enjoy all parts of the zucchini bounty, not just the squash itself.
Cut off the flower 1 inch from where the stem meets the vine with a knife or pruning shears. Choose male flowers instead of female flowers unless you want to lower the harvest.
Place the zucchini flowers in a bowl or colander and rinse under cold water. Refrigerate the flowers for up to 48 hours.
Fry the zucchini flowers in a batter of 1/4 cup white flour, 1/4 cup water and 2 tbsp. whipping cream.
Dip the flowers in the batter, then immerse them in heated bubbling vegetable oil for one to two minutes on each side. Remove the fried flowers from the oil when they are golden and crispy, and set them on paper towels to help absorb excess oil.
Steam or boil the zucchini flowers along with other vegetables or for a baked dish such as lasagna or casseroles, or drop them in your favorite soups or stews as an alternative to frying. Treat the flowers as you would a leafy vegetable such as spinach.