Authentic Stuffed Zucchini Flowers

There is nothing that instantly transports me to the heart of an Italian summer quite like these stuffed zucchini flowers. Delicate yet vibrant this dish brings out the best of early summer produce with creamy cheese filling and a crisply fried shell that feels both light and indulgent. They are the kind of starter that earns oohs and aahs but is truly quick and simple to whip up even on a busy weeknight.

I first fell for this recipe after sharing it with friends in my backyard during the peak of zucchini season. Now every time I see these bright yellow flowers at the market I cannot resist picking up a bundle for this dish.

Ingredients

• Fresh zucchini flowers: pick the brightest, perkiest blossoms and use them the same day for best flavor
• Ricotta cheese: creamy and smooth forms the bulk of the filling look for a brand that is not too watery
• Egg: this helps bind the filling and gives a touch of richness from free range eggs if possible
• Mozzarella cheese: diced small for melty pockets of cheese use low-moisture mozzarella to keep the mixture from getting watery
• Anchovy fillet: finely chopped optional but adds a subtle savory note if you enjoy umami flavors opt for good quality jarred anchovies
• Salt and pepper to taste: freshly ground black pepper gives the best flavor and season with a light hand if using anchovy
• All-purpose flour: forms the base of a crisp delicate batter choose a good unbleached all-purpose flour
• Sparkling water: makes the batter extra light and airy use well-chilled sparkling water for best results
• Vegetable oil for frying: go for a neutral oil like sunflower or grapeseed which will not overpower the delicate flavor

Step-by-Step Instructions

Prepare the Filling:

Combine ricotta cheese egg mozzarella and anchovy if using in a medium bowl. Stir with a fork or spatula until everything is smooth and evenly mixed. Be gentle not to overmix as ricotta can get watery. Season with salt and pepper. Taste a small amount to check saltiness especially if you added anchovy.

Stuff the Flowers:

Gently open each zucchini flower and check inside for any insects or stamens. Remove the stamens by pinching and pulling gently. Using a small spoon carefully place one to two teaspoons of the cheese mixture into each flower being careful not to tare the petals. Twist the ends of the petals to seal in the stuffing. They should look plump but not bursting.

Make the Batter:

In a clean bowl whisk flour and sparkling water together. Start with half the water and gradually add more until the batter is the consistency of thin pancake batter. If lumps remain whisk until smooth but avoid overworking. The batter should coat the flowers in a light even layer.

Heat Oil:

Pour about an inch of vegetable oil into a large frying pan and set over medium heat. Test by dipping the end of a wooden spoon in the oil a small stream of bubbles should appear rapidly but not violently.

Dip and Fry:

Holding each stuffed flower by the stem dip into batter letting excess drip off. Gently lay them in the hot oil one at a time. Fry three to four at a time without crowding. Cook each side for about two to three minutes turning with tongs until the batter turns golden and crisp. Adjust heat as needed to prevent burning.

Drain and Serve:

Transfer fried flowers to a plate lined with paper towels. Let cool slightly then serve immediately while crisp and hot with lemon wedges or a spoonful of warm marinara sauce.

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Honestly I have a soft spot for the ricotta filling. Sometimes my daughter and I will use the leftover filling as a quick spread on bread with a bit of olive oil and it always reminds me of long afternoons together in the kitchen. Once my youngest tried to help twist the petals closed and we ended up with a few funny lopsided ones but they were still gobbled up in an instant.

Storage Tips

These stuffed zucchini flowers are best eaten fresh while still hot and crisp. Leftovers can be kept in the fridge in a paper towel lined container for up to one day. To try to restore crispness reheat gently in a hot oven on a baking sheet for five to eight minutes.

Ingredient Substitutions

If you cannot find zucchini flowers try small squash blossoms or even large nasturtium flowers for a peppery twist. For the filling creamy goat cheese can replace ricotta for tang. Omit anchovy for a vegetarian version or swap with a pinch of capers for saltiness.

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Serving Suggestions

Serve these as a light appetizer on their own with lemon wedges or nestle them on a platter with roasted tomatoes and crusty bread as part of a summer antipasto spread. They also make a great side dish for grilled meats or fish at any outdoor meal.

Cultural Context

In Italy stuffed zucchini flowers or fiori di zucca are a beloved summer treat especially in the Roman region. Home cooks often gather fresh blossoms from their own gardens at dawn and stuff them with local cheeses before a quick dip in batter and a sizzle in hot oil. Sharing these crispy treats is a cherished tradition during birthday lunches or festive family dinners.

Recipe FAQs

→ How do you clean zucchini flowers before filling?

Gently rinse the flowers, pat them dry, and carefully remove the stamens inside each blossom to prepare for filling.

→ What is the best cheese to use for stuffing?

Ricotta is the classic choice, often combined with mozzarella for creaminess. Some also add a touch of grated Parmesan.

→ Can you make stuffed zucchini flowers ahead of time?

You can prepare the filling and stuff the flowers in advance, but it's best to fry them just before serving for crispness.

→ Is it necessary to use sparkling water in the batter?

Sparkling water helps create a light, airy batter for frying, though still water can be used if needed, with slightly less crispiness.

→ What sauces pair well with fried zucchini flowers?

Serve with lemon wedges or a simple marinara sauce to add brightness and complement the delicate flavors.

→ Can anchovy be omitted from the filling?

Yes, anchovy is optional and can be left out if you prefer a vegetarian filling or milder taste.