Traditional recipes

Pan-Fried Zucchini Flowers

Pan-Fried Zucchini Flowers

To make the stuffing, in a bowl, lightly beat 1 of the eggs, and mix in the ricotta, shallot, herbs, and salt until well blended. Season with pepper, to taste, and set aside.

To stuff the flowers, make a slit lengthwise in each flower and remove the stamen. Using a dessert spoon, place a small amount of the stuffing at the base of each flower and twist the petals so that the stuffing is held safely inside the flower. Place on a baking sheet.

Heat a large heavy-bottomed skillet over high heat. Add the oil. When the oil is hot, whisk the remaining egg into the batter, dip each flower in the batter, and add them to the pan.

Sauté until golden, about 2-3 minutes. Flip the flowers and continue to sauté until golden, about 1-2 minutes. Repeat until all of the flowers have been used, reducing the heat to medium-high when the pan is very hot so the oil doesn’t burn.

To serve, overlap 4-6 flowers in the center of each plate and serve immediately.*

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Fantastic! Got blossoms from female plants with the tiny zucchini still attached. Quartered those into sticks and used the remaining batter to fry them. Used the egg white (2) variation, and also stuffed the blossoms with honeyed ricotta, fresh mint and basil. Will make again.

My husband and I made these last night. Delicious! We made the basic recipe, using Peroni beer. Not heavy or oily, but we made sure to keep the temperature at 350 throughout the frying. Love that Thermapen MK45!

These were awful! Batter was too heavy for the delicate flowers. Oil was at correct temp, and still they were extremely oily.

Great recipe! Mine turned out light and crunchy, just made sure that the oil was the correct temperature throughout the entire process. I fried mine stuffed with Camembert and fresh Basil leaves and they were absolutely delicious.

This is a wonderful recipe. So easy, delicate, crunchy, flavorful. When frying, you really need to use a thermometer to make sure your oil is hot enough, this is likely why other reviewers had heavy and oily results. I would encourage them to try again! I tucked cheese into some and fried others alone both were delicious but I preferred the flowers solo, they are delicate and crunchy and amazing! Just as pretty as the picture. A great way to use up those fall flowers before the plant dies completely.

As another reviewer pointed out, these do absorb the frying oil quite a bit. As a result, they are a bit heavier than the fried blossoms I've tried in Rome. Perhaps tempura flour, or a mix of cake flour and cornstarch, would work better. All in all, the flavor was pretty good--I'm glad I used beer instead of sparkling water--but they just aren't 4 forks.

The first time I made these was about 25 years ago and it was by far the best version. I made a stuffing of ricotta, mozzarella & a bit of grated garlic, and tucked a half anchovy fillet along with it into each blossom. I've used several batters over the years and they've all been good. Besides beer, you can make a very crisp tempura-like batter using just flour and any sparkling water. Very light and crunchy. I've even used chile rellenos batter spiked with a little beer. Delicious! As long as the mozzarella and anchovies are there you just can't go wrong. Luckily, I have an abundance of blossoms when I plant zucchini because they are very difficult to find in stores and ridiculously expensive if you do. Oh, and if these or ANY fried food come out too greasy and soggy, it's because your frying temperature was too low. Period.

I made these stuffed with mozzarella and anchovies for a dinner party and they were amazing! The batter was so easy and really crunchy. Everyone loved them and I'll definitely make them again.

I did not like this recipe at all. They look great but I think the batter (I included the egg white) is much too heavy and soaks up a great deal of oil. The batter winds up tasting just like onion ring batter and it's so thick that you can barely discern what's inside. I used gorgeous large organic, super fresh zucchini flowers from the greenmarket, but I could only eat one and immediately felt kind of ill, as though my insides were coated with oil. My husband just managed to eat 2. We have enjoyed this delicacy in Rome, where we found it to be much lighter and less leaden. Iɽ recommend using a different recipe when trying to turn these out at home!!

Bought 9 Zucchini blossoms at the Union Square Market today for $3. Made a filling of goat ricotta cheese mixed with chopped fresh mint,salt,pepper, and a little fresh grated Parmesan cheese. Added the egg whites to the batter and used Anchor Steam pale ale with the flour. Divine!

I made these, stuffed with a mixture of fresh ricotta, minced shallots and fresh herbs - basil, parsely, thyme and then sauteed them in canola oil. A big hit, but labor intensive, not to mention, if you don't grow them in your own garden, an expensive treat at $3.00 per bag of 2 blossoms!

Made this recipe using Coors light of all things, and it came out wondrously. Big props to Miciolla below for recommending a filling of mozzarella and anchovy. I used a small piece of fresh mozzarella, a tiny smear of anchovy paste and a small basil leaf in each one, dredged in the bubbly batter, and it was the best thing on the planet. I don't even love anchovy.

I'm looking forward to trying this recipe, though I have same recipe as skinnyboy's from Italian grandmother as THE traditional recipe. With an over-abundance of zucchini in the garden, we sometimes use this batter for sauteing zucchini, sliced very thin lengthwise (or stuffed, but that's another story. ).

I was delighted to see a recipe WITHOUT filling! This is the way I grew up enjoying them. Our batter was the simplest, peasant way: flour, baking powder, an egg, and enough water to make a thin batter. You do NOT have to remove the stamen. But be sure to pick the flowers in the morning when they are open (not to trap any bees). The male flowers are the ones with the skinny stems. The female have the fruit behind the blossom. Delicious!

My Italian grandmother used to say that the stamen contains toxins, so we remove them. We also make the batter with an egg, yolk straight in, white whipped up to soft peaks, and we season it with plenty of black pepper before resting it in the fridge. Rather than beer, a little dry white wine, or vinegar is often used. They are divine plain, but I can also highly recommend stuffing with a little seasoned and herbed ricotta.

Hello everybody! Congratulations on this receipt that is exactly how we make "fiori di zucca fritti" here in Italy! May I suggest to all of you the best filling ever? The most famous in Southern Italy! Please just fill each blossom with one chop of mozzarella and 1 anchovy. Please taste and let me know. big hug from Rome!

These were delicious! The batter is a bit heavy, but this is by far the best way to eat squash blossoms. I've tried them stuffed with ricotta, mushrooms and sauteed and this is really the best cooking method. I used the blossoms that still had the zucchini ends attached (not sure if those are the males or females) and it gave them a little something extra. I definitely recommend using these as opposed to the blossoms that just have the stem. There is a lot more flavor in that little extra bit of zucchini.

I've found a farmer here in Central PA who will supply me with blossoms throughout the summer. I've made these variations twice to rave reviews from very discerning eaters. My one question is, why is clipping the stamen before stuffing and frying a requirement?

I made the master recipe exactly as written. The coating was absolutely perfect--light and crispy. These were fabulous and my guests raved about them.

Crispy Fried Zucchini Blossoms

In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). Fold egg whites into batter. One by one, dredge the blossoms in batter, shaking off the excess gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.

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Where the recipe for stuffed zucchini flowers comes from is a mystery. Also because, each region of the Italian Peninsula has its own traditional recipe for making them. What they all have in common, however, is their delicate flavour. Stuffed zucchini flowers are crisp little morsels with a tantalizing filling, ideally served as a starter to a chic, sophisticated dinner.

Zucchini flowers grow on the marrow plant but are only available on market stalls in the Spring, when they have to be picked to prevent the fruit from becoming too large. Here is an extremely elegant recipe for stuffed zucchini flowers, also ideal for the most romantic of dinners!

Fried Zucchini Recipe

  • 2-3 zucchini squash
  • 2 eggs
  • 2 tablespoons water
  • 1/4 cup coconut oil for frying (add extra oil if needed)
  • 1/4 cup grated Parmesan cheese (like the green can)
  • 1/3rd cup Almond Flour for serving (Optional)

Looking for other awesome veggie snacks, side dishes, or dips? Try one of my other vegetable favorites:

Dietary Information: This fried zucchini recipe is Low Carb, KETO Friendly and Gluten Free! Remember by pinning this special PIN!

Disclaimer: Dietary information provided by Carb Manager. If you are on a KETO or Low Carb diet, always make sure to double check your own information with this or My Fitness Pal based on the brands and weights you use. I am not responsible for the calculations but do try to provide as much information as possible for readers to make informed decisions.

Fried zucchini Flowers

10-15 Zucchini Blossoms 1/3 Cup Flour 1 Egg, beaten 1/3 Cup Milk 1/2 Tsp. Salt 1/2 Tsp Garlic powder Oil For frying. 1. Heat oil in pan on stove. Clean zucchini blossoms by pinching off any stem and removing piston from inside. Wash off any dirt from the garden. Lay on paper towels to dry. 2. Mix flour with salt and garlic powder. 3. Beat the egg with the milk in a shallow bowl. 4. Dip cleaned blossoms in flour to coat shaking off any excess. Dip into egg and milk mixture letting it drip off, then dredge in flour mixture. 5. Place each blossom a few at a time in the hot oil. Repeat above process until all blossoms have been fried. Be careful not to burn them.

Fried Zucchini Blossoms

Whisk flour and olive oil in a large bowl to combine (dry, pea-size balls will form). Add 3/4 cup warm water whisk until a smooth, thick pancake-like batter forms. Whisk in 2 tsp. salt. Let batter rest, uncovered, at room temperature for 1–2 hours.

Step 2

Pour vegetable oil into a large heavy high-sided skiller to a depth of 1/2". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 375° in a heavy, high-sided large skillet until a candy-thermometer attached to side of skillet registers 375°.

Step 3

Beat egg whites until medium-stiff peaks form gently whisk one third of the white into batter to loosen, then gently fold in the rest of the whites until just incorporated.

Step 4

Working in batches of 6, dip blossoms in batter, letting excess batter drip back into bowl. Fry, turning occasionally, until golden and crispy, 3–4 minutes per batch. Transfer to paper towels. Season with salt serve hot.

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Pan-Fried Zucchini Flowers Stuffed With Ricotta, Goat Cheese, & Fresh Herbs

Our garden zucchini plants started out great this year, then once August arrived they simply shriveled up and died. We replanted another batch of zucchini, and they are flourishing, so hopefully we’ll be harvesting zucchini again soon. Although having zucchini growing in my garden is wonderful, the best part for me is picking the zucchini flowers each morning. I love playing around with these tender blossoms and this summer I have stuffed them with a variety of different cheeses, mashed potatoes, and anchovies. I breaded and baked them, battered and deep fried them, but ever since I tasted pan-fried zucchini flowers in Piemonte back in July, I have been preparing them in this manner. I prefer pan frying over deep frying as you do not need much oil, you do not have the mess of deep frying, and since they do not get as crisp as they do when you deep fry them, they just taste fresher, without any oily aftertaste.

I recently combine creamy ricotta cheese and tangy soft goat cheese along with some finely chopped garden herbs to stuff my blossoms recently, and thoroughly enjoyed this flavor combination. I again made a light batter and pan fried them, serving them warm. There is just something about cutting into a golden brown zucchini flower and seeing creamy cheese ooze out that is so inviting!

Buon Appetito!
Deborah Mele 2016