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This fried zucchini flower recipe fries squash blossoms into crispy golden bites in 15 minutes. A popular appetizer in Italy, they’re the perfect summer snack!
Sometimes, I’m in the mood for a food project: to enjoy cooking for cooking’s sake. These pan-fried zucchini flowers fit the bill perfectly. I happened to have some on hand and Alex and I created this recipe based on one we had on our honeymoon in Italy.
A traditional appetizer in Italy, these fried zucchini flowers are slightly crispy and mild in flavor. It’s easy to make a batch of and they’re definitely a treat to enjoy the season!
Tips for Cooking With Zucchini Flowers
When making zucchini flower recipes, here are a few tips to keep in mind:
- Make sure to use male zucchini flowers. Male flowers have a stem, whereas female zucchini flowers are attached to the squash itself. You can probably find these flowers at your local farmers market or at a specialty health food store. Our garden happened to be producing more blossoms than zucchini, so we decided to harvest and fry some up for this recipe. If you’re at a farmer’s market, make sure to buy zucchini flowers and not flowers from another squash, since zucchini flowers are milder in flavor.
- Be extra gentle when washing and frying. Carefully wash the zucchini flowers under running water, and lay them out to dry (don’t wring them or put them in a salad spinner!). A light coating of egg and flour is all that’s needed to make the flowers delightfully crisp, and will keep the flower intact during the frying process.
Type of Oil For Frying
I’ve found that vegetable oil works best for this zucchini flower recipe because it’s light in flavor and has a decently high smoke point. “Healthier” oils like coconut or olive oil are too strong in flavor for this recipe.
When you begin frying the zucchini flowers, make sure to turn on the fan above your stove and open a few windows if possible. The extra smoke is totally worth it once you taste them!
How To Fry Zucchini Flowers
See the recipe card below for the full method, but here’s the idea:
- Trim and clean the flowers. If the blossoms are from the garden, cut the stems to about an inch. Rinse gently, remove any dirt and insects, and air dry completely.
- Heat the oil. Pour about 1 inch into a skillet and bring it to 350°F. The oil should be hot and shimmering, not smoking.
- Set up an assembly line. Place the beaten egg in a bowl and flour on a plate. Dip, let the excess drip off, roll, and lay each flower into the oil away from you.
- Fry in batches and watch closely. Fry four or five at a time. Pull them the moment they’re light brown, salt immediately, and let them rest on a rack so the bottom stays crisp.
Filling and Variations
The traditional fried zucchini flowers in Italy are stuffed, so it’s worth trying this variation! It also makes the appetizer a little more filling. Here are some ideas:
- Mozzarella stuffed: Use small pieces of mozzarella the size of each flower. Place the pieces of cheese inside and fold the flower around the cheese, then fry as directed.
- Ricotta stuffed: Season ½ cup whole milk ricotta with 2 tablespoons Parmesan cheese, zest of half lemon, ¼ tsp salt and fresh ground black pepper. Spoon about 1 teaspoon into each flour, then fold the petals around it. Fry as instructed.
What To Serve With Fried Zucchini Flowers
These zucchini flowers should be eaten right away, as they don’t store well. Alex and I like the flowers plain, but I bet they’d taste amazing dipped into some marinara sauce, romesco sauce or tzatziki—it’d be like a Mediterranean-fusion appetizer this way!
Dietary Notes
This fried zucchini flowers recipe is vegetarian. For gluten-free, use a one for one gluten free flour blend.
Zucchini flowers are available at some grocery stores, especially during zucchini season (summer) or farmers markets. You can also try growing your own zucchini plants – the flowers are the male blossoms and can be picked without affecting fruit production.
Open flowers are still edible, but they won’t be as delicate and may be a bit more difficult to handle. We suggest avoiding them for this recipe.
Unfortunately, pan-fried zucchini flowers are best enjoyed fresh. The batter can become soggy if prepped too far in advance.
Pan-Fried Zucchini Flowers
A traditional appetizer in Italy, fried zucchini flowers are slightly crispy and mild in flavor. These are the perfect summer appetizer!
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 12 flowers 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 male zucchini blossoms (the ones on the stems, not on the zucchini)
- Frying oil
- ¾ cup flour
- 1 egg
- Kosher salt and fresh ground pepper
- Cheese-stuffed variation: See Notes
Instructions
- If the zucchini blossoms are from your garden, cut them stem down to about 1 inch. Gently wash them inside and out, removing all dirt and bugs. Place the blossoms on a towel to air dry.
- Fill a saucepan or skillet (we used cast iron) with 1 inch of frying oil. Heat the oil to 350-375°F. If you don’t have a thermometer, that’s hot but not smoking.
- On a plate, place ¾ cup flour and season with some salt and pepper. Nearby, crack an egg into a bowl and whisk it a bit with a fork.
- With assembly line efficiency, dip each blossom into the egg (letting the excess drip off), roll in the flour, and carefully place the blossom into the hot oil.
- Fry for 2-3 minutes on each side, until the blossoms are golden brown. Remove to a paper towel and enjoy them while still warm!
Notes
- Mozzarella stuffed: Use small pieces of mozzarella the size of each flower. Place the pieces of cheese inside and fold the flower around the cheese, then fry as directed.
- Ricotta stuffed: Season ½ cup whole milk ricotta with 2 tablespoons Parmesan cheese, zest of half lemon, ¼ tsp salt and fresh ground black pepper. Spoon about 1 teaspoon into each flour, then fold the petals around it. Fry as instructed.
I made my flowers with Bisquick instead of flower yummy
Have always wanted to try these!