Pan-Fried Zucchini Blossoms

pan-fiori di zucchine fritte
I LOVE battered zucchini blossoms! My grandmother and mother made this classic Italian snack when I was growing up.

Imagine it’s morning…you’re strolling through the vegetable patch, searching for the day’s pick and you spot golden blossoms with dew drops still on them. Gently you pick the ones that are slightly opened and place them in your gathering basket, looking forward to a crisp treat with breakfast and a steaming cup of coffee.

Varieties of zucchini were developed in Italy and are believed to be brought to America by Italian immigrants. So the tradition continues…and a good one it is!

Late-summer is the time to try this recipe as zucchini blossoms abound. Before you add this edible flower to your menu, be sure that
– no chemicals or pesticides have been used,
– you get your blossoms from your own garden, or
– you get them from a market you trust.

There are a variety of recipes in which the flowers may be eaten Рdeep fried after dipping in a light batter as my grandmother did, or you can stuff (try a soft cheese like ricotta), sauté, bake, or use them in soups.

Never eaten flowers from your garden before? This is such an easy recipe; you’re going to love it, Try it soon and see what you’ve been missing!

Prep time: 15 minutes
Serves: 12 blossoms


  • Olive oil for frying
  • 1 egg
  • 1/2 cup flour
  • 1/4 teaspoon of salt and more for sprinkling
  • (or for a sweet version sprinkle with cinnamon and sugar)
  • 1/3 cup of whole milk, cream, half-n-half, or plain mineral water/club soda
  • 1 dozen zucchini blossoms

Flower prep: Clean flowers of pollen, stems, stamens/pistils before using. [Put flowers (with their stems) in a jar of fresh water if you cannot preserve or prepare them right away. They are best used just after picking.] Rinse gently and remove stems. Pat gently dry.

Heat 1/2 inch of oil in a deep frying pan to about 375 degrees.

In a small bowl, beat the egg and then add the flour and salt to it to form thick batter.

Stir in just enough mineral water or milk to thin batter a bit so blossoms can be delicately battered.

Dip each blossom in batter. Place in oil and fry until each side is golden brown. This will only take a few minutes (2-4).

Remove from oil and let drain on a paper towel. Sprinkle with salt or cinnamon sugar while warm.

Enjoy this delicious treat!

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