Fried Zucchini Flowers
Introduction
Fried zucchini flowers, also known as fiori di zucca fritti in Italian, are among the most delicate and delectable snacks that can be enjoyed during the course of the season. These golden, crispy nibbles are a summertime delicacy that are produced from fresh zucchini flowers that have been stuffed with a soft cheese (such as ricotta or mozzarella), then dipped in a light batter and fried until they get the desired level of crispiness. You are in for a wonderful treat if you have never experimented with them before!
Through the use of this recipe, the flowery and soft qualities of the blossoms are brought out, while the cheese and batter contribute a crunch and a richness to the dish. There is no doubt that fried zucchini flowers will leave an impression, regardless of whether you are making them for a summer garden party or as an elegant appetizer.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Zucchini Flowers:
12 fresh zucchini flowers (male flowers are preferred)
1 cup ricotta cheese (or fresh mozzarella, drained)
1/2 cup grated Parmesan cheese
1 clove garlic, minced
2 tablespoons fresh basil, chopped (optional)
Salt and pepper to taste
Olive oil or neutral vegetable oil for frying
For the Batter:
3/4 cup all-purpose flour
3/4 cup sparkling water (cold)
1/2 teaspoon salt
1 egg (optional, for a richer batter)
Instructions
Prepare the Zucchini Flowers
Inspect the flowers: Gently open each flower and check for any dirt or insects inside. Use a damp paper towel to carefully wipe the petals.
Remove the stamen: If using male flowers, remove the stamen from the center of the blossom carefully with your fingers or a small pair of scissors. This improves taste and texture.
Trim the stems: You can leave a little of the stem for easier handling while frying, but trim off excess.
Tip: Handle the flowers very gently—they’re delicate and tear easily.
Prepare the Filling
In a medium bowl, combine ricotta cheese, Parmesan, minced garlic, chopped basil (if using), salt, and pepper.
Mix thoroughly until you have a smooth, creamy consistency.
Optional Add-ins: You can also add lemon zest or a pinch of chili flakes to the filling for an extra flavor twist.
Stuff the Flowers
Using a piping bag (or a small teaspoon), gently fill each zucchini flower with about 1–2 teaspoons of the cheese mixture.
Twist the tips of the petals lightly to seal them so the filling doesn’t leak during frying.
Note: Don’t overfill the blossoms—just enough to plump them without making them burst open.
Make the Batter
In a bowl, whisk together flour and salt.
Slowly pour in the cold sparkling water while whisking to create a smooth, lump-free batter.
If using, add the egg and whisk until fully incorporated.
Why sparkling water? It adds lightness and airiness to the batter, making your flowers crisp instead of soggy.
Heat the Oil
In a deep frying pan or heavy skillet, heat about 1 inch of oil over medium heat.
Test the oil temperature by dropping in a bit of batter—it should sizzle immediately and float.
Ideal oil temperature is around 350°F (175°C).
Fry the Flowers
Dip each stuffed zucchini flower into the batter, allowing any excess to drip off.
Carefully lower it into the hot oil. Fry in batches (3–4 at a time) to avoid overcrowding the pan.
Cook for about 2–3 minutes per side, or until golden and crispy.
Remove with a slotted spoon and drain on paper towels.
Pro Tip: Maintain consistent oil temperature for even cooking. If the oil gets too hot, the outside will burn before the inside is cooked.
Serve
Sprinkle the fried zucchini flowers with a bit of flaky sea salt while still hot.
Serve immediately with a squeeze of lemon or a side of marinara sauce for dipping.
Optional Variations
Stuffed with anchovies: Add a small anchovy fillet inside each flower for a salty, umami-rich surprise.
Tempura style: For a lighter Japanese take, use rice flour and ice-cold water for the batter, without eggs.
Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour mix or chickpea flour.
What to Serve with Fried Zucchini Flowers
Fried zucchini flowers are versatile and can be served as:
An appetizer before pasta or meat
A side dish with grilled vegetables
A gourmet finger food with prosecco or dry white wine
They also pair beautifully with other Mediterranean flavors like olives, capers, or sun-dried tomatoes.
Storage and Reheating
Storage: These are best eaten fresh, but you can refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat in a hot oven (375°F / 190°C) for 8–10 minutes or in an air fryer until crisp. Avoid microwaving, as it makes them soggy.