Fried Zucchini Flowers (Fiori di Zucca)

Fried Zucchini Flowers are squash blossoms covered in a batter and deep fried. It is a typical Mediterranean dish, in Italy called Fiori di Zucca Fritti and in France called Beignets de Fleurs de Courgette. There are many versions of this recipe: mild or elaborate batter, with or without fillings. I use a simple batter flavored with saffron to make a crispy crust and fill the zucchini flowers with mozzarella and ham for a gooey stringy center.

Jump to:

• What are zucchini flowers or squash blossoms
• Which flower to use
• Where to find them
• How to clean them
• A delicate but crunchy batter
• How to make saffron batter
• The fillings
• Making the fried zucchini flowers
• Top tips
• More zucchini flowers recipes
• More recipes with edible flowers
• 📋Fried Zucchini Flowers Recipe

What are zucchini flowers or squash blossoms

Zucchini flowers are the yellow edible flowers you find in the zucchini or any squash plant. They have a sweet taste and when opened they are shaped like bells.

They are enclosed little bags with no gaps between the petals, the perfect shape to hold a filling.

Unfortunately, they are easily perishable so they should be used the same day they are bought or picked.

Which flower to use

There are two types of flowers, the male which is the flower that pollinates, and the female which is the flower that yields the zucchini.

• The female flower is the one attached to the zucchini, it has a large stem inside.
• The male flower has a small stem and there is more room to insert the filling.

You can use either flower but for frying, I prefer to use the male ones.

In addition, if you are picking the flowers directly from the plant it is best not to pick the female flowers as they will yield the fruit, zucchini or squash.

Where to find them

Zucchini flowers are a common ingredient in Mediterranean countries during the summer when they are in season. You can find them in most supermarkets, but they can be expensive and you have to use them the same day.

That is why I like to grow my own zucchini plants in my vegetable garden. I can pick them early in the morning on the same day that I want to prepare them.

I pick them early in the morning as the flower is still open and I can check that no insects are inside. After only a few hours the flower will close.

How to clean them

Zucchini flowers are easy to clean as the entire flower is edible:

1. Cut the flower sepals (the small green mini leaves that covers the base of the petals)
2. Open the flower to make sure there are no insects inside
3. Wash the flowers with running water
4. Lay them upside down in a colander to drain out any water from inside the flower

A delicate but crunchy batter

There are many versions of fried zucchini flowers where flowers are coated with different types of batter.

I have tasted batters made with eggs, herbs, even breadcrumbs. Personally, I prefer to keep it simple as the flowers have a delicate flavour which could be overwhelmed by stronger ingredients.

I use a simple tempura batter with equal parts of water and flour, and 1 tablespoon of semolina flour to add some crunch.

Besides salt, I add saffron. As saffron is pollen, it enhances their flowery flavour.

How to make saffron batter

5. In a bowl mix all the dry ingredients: the 2 flours, salt and the saffron
6. Gradually add the water
7. Mix until you have a smooth batter

The fillings

Use a mild, but not watery cheese such as cubes of mozzarella for cooking. Fresh watery mozzarella will leak water into the frying oil, producing dangerous sparks.

You can also add a small piece of cooked ham or a slice of boiled egg.

For more fillings, I also recommend ricotta cheese and parmesan, provola, caciocavallo or salami.

Making the fried zucchini flowers

8. Once the flowers are dry, add the fillings inside the flower
9. Close the top
10. Dip the flower in the batter
11. Deep fry the flowers in vegetable oil
12. Turn them to cook evenly
13. Once cooked, lay them over a paper towel to absorb the excess oil
14. Serve immediately while they are warm and crispy

Top tips

• Use fresh flowers, best if picked that same morning
• Use the male flower as it has a smaller stem
• When you make the batter, mix the flour with the water gradually so you don't create flour lumps
• Serve immediately

More zucchini flowers recipes

As I always plant zucchini in my garden, in the Summer I have plenty of zucchini flowers.

They are very easy to use and add a nice sweet flavor.

So every time I am cooking a recipe with zucchini, I add some flowers in the mix. Here are some examples:

• Italian zucchini frittata with flowers
• Zucchini mushroom quiche
• Shrimp zucchini pasta
• Ricotta zucchini pasta

More recipes with edible flowers

If you are interested in edible flower recipes, I have many here for you. You can find sweet as well as savoury recipes. Make sure you pick flowers that are safe to eat. Even if they are edible, they should not have been treated with chemicals.

Savoury recipes:

• Roast Pumpkin Soup With Edible Flowers Capucines
• Fresh Tomato Soup Salmorejo With Edible Flowers Tulbaghia
• Chayote Squash Mousse with Mussels With Edible Flowers Begonia
• Seafood Chowder Recipe Served In A Bread Bowl With Edible Flowers Agastache

Sweet recipes:

• Homemade crystallized violets
• Violet liqueur
• Swiss roll with crystallized violets
• Beignet d'Acacia

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