A quick and tasty appetizer perfect to accompany an aperitif, crispy and delicious zucchini flowers in batter, prepared with a few simple ingredients. I love zucchini flowers, and to enjoy truly good ones this year, I decided to create a small garden, planting just 2 zucchini plants that every 2 days give me at least 4 flowers to prepare for delicious recipes. They are so big that I can come up with a great recipe to share with you and my husband. The first ones I collected are precisely those for this recipe, about a month ago, and only now that it’s a bit cooler have I managed to publish it. Those flowers were so large and beautiful that I immediately thought of enjoying them in the best way, as they say, their best fate is to be fried, so I fried the flowers in batter. What can I say but delicious! Of course, I continue to collect and eat the flowers, I’ve prepared them to enrich my vegetable frittata, but I also love them as fritters, if there are few with added zucchinis, or with pasta, perhaps seasoned with a bit of pancetta or guanciale. The last time I blended them with crispy guanciale and sautéed zucchinis, what a spectacular pasta dish it turned out to be, thanks to my 2 zucchini plants in the garden.
- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 8 flowers
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for 4 servings of stuffed zucchini flowers in batter
- 8 zucchini flowers
- to taste sunflower seed oil
- 10.6 oz Batter
- 3/4 cup all-purpose flour
- 2/3 cup cold sparkling water
- to taste salt
- to taste black pepper
- to taste grated pecorino cheese
- to taste grated parmesan cheese
- to taste parsley
- 1 pinch baking soda
- to taste lemon juice
Tools for preparing stuffed zucchini flowers in batter
- 1 Bowl
- 1 Pan
- 1 Spoon
- 1 Tongs
- 1 Colander
- Paper towels
Steps for preparing stuffed zucchini flowers in batter
Prepare the zucchini flowers by cleaning them, removing the green parts attached to the base, then removing the central pistil, and washing them gently, removing any hidden insects inside. Let them dry in a colander. A small tip, the best time to pick zucchini flowers is early in the morning, as they are open and vibrant, later they tend to close and wilt.
Prepare the batter. In a bowl, place the flour, gradually add the cold sparkling water from the fridge, stirring with a spoon to prevent clumps from forming. Once a smooth cream is obtained, add salt and pepper, chopped parsley, grated cheeses, baking soda, and a little lemon juice, and mix well.
Place plenty of seed oil in a pan, bring it to a temperature of about 340-356°F, and fry the zucchini flowers. Pass the zucchini flowers into the batter, using a pair of forks or kitchen tongs. Drain excess batter and drop the battered flowers into the hot oil. Continue to fill the bottom of the pan.
Turn the battered zucchini flowers in the pan, in the hot oil, until they are well golden on both sides.
When the fried zucchini flowers are well golden, dry them on paper towels and serve them hot, golden, crispy, and delicious.
If you prefer an even richer version of fried zucchini flowers, you can also stuff them before dipping them in the batter and frying them. They are excellent with a filling of ricotta, anchovies, and provola, mozzarella, or even tuna and olive potatoes, so feel free to be creative.
If you want to receive my recipes, follow me on social media, on the FACEBOOK page, Pinterest and Instagram. Remember that you can leave a comment, here or on social media, and if you try one of my recipes, send me your shot. You can also find me on YouTube: Ornella Scofano Ricette che Passione. Return to the HOME.
