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    June 10, 2021

    Delicious fried zucchini flowers

    There's nothing more delicious than fried zucchini flowers. They’re a delicious appetizer and snack you can make all summer long, and each time you can vary the filling for your fried zucchini flowers.

    The 4 things you HAVE to get right when you make fried zucchini flowers with your garden produce.

    1. Don’t pick all the male flowers.
      There are male and female flowers all over your zucchini plant and if you pick all the male flowers you will never have zucchini in your garden.
      Zucchini flowers are wind pollinated; the pollen from the male flower gets transferred to the female flower and then the zucchini starts to grow.
    2. Remove the pistil and stamen from the inside of the flower before you use zucchini flowers in your recipes. They both have a bitter taste.
     Male zucchini flower on the left with pistil; female flower to the right with stamen
    Male zucchini flower on the left with pistil; female flower to the right with stamen
    The male zucchini flower (above) grows on a stem. The zucchini fruit grows from the  female flower, (below).
    The male zucchini flower (above) grows on a stem. The zucchini fruit grows from the female flower, (below).
    1. Store zucchini flowers the right way until you have enough for your recipe.
      I usually prepare fried zucchini flowers for guests or a group of friends so I need 20 or more at a time. Zucchini flowers blossom every few days, then wilt so it seems like you never have enough for your recipes.
      Pick the flowers when they’re in their prime: fully opened up but still firm. Remove the pistil and stamen and rinse the flowers in cool water. Shake off the excess water and lay on a dish towel to drain for about 20 minutes.
      Line the flowers on a slightly damp paper towel and seal in a plastic container. Keep them refrigerated until you have enough flowers for your recipe.
     Store zucchini flowers in a sealed plastic container, on top of a slightly damp paper towel,  until you have enough to make fried zucchini flowers.
    1. The perfect batter is key!
      A light tempura-like batter makes all the difference in this recipe. Whisk flour and water together until smooth and the consistency of pancake batter. Then add 5 g of fresh yeast, or a sprinkling of active dry yeast. That will give your batter the perfect light & airy, and fluffy consistency that's just right for fried zucchini flowers.
    Zucchini

    The recipe for Fried Zucchini Flowers

    Ingredients


    12 Zucchini flowers
    12 anchovy fillets
    1 mozzarella ( 300 grams), cut into ¼ inch by 2 inch strips
    125 (4 ½ oz.) grams flour
    125 (4 ½ oz.) grams water
    5 grams fresh yeast (or active dry yeast)
    Olive oil for frying (or other vegetable oil)

    Procedure

    For the batter:

    Mix the yeast, flour and water until the consistency of pancake batter.
    Allow to rest for half an hour at room temperature until the batter is light and airy.

    For the flowers:

    Clean the zucchini flowers.
    Remove stamen & pistil from inside each flower:
    Stick your finger inside the flower with your index finger held straight and gently break off and discard the stamen or pistil.
    Carefully rinse the flowers inside and out and drain on paper towels.

    Stuff and fry the zucchini flowers

    Just before frying stuff each flower with a piece of mozzarella and an anchovy fillet.
    This is the classic filling but by no means the only one.
    Some of my other favorites are: fresh fig & Gorgonzola cheese, tomato & mozzarella or cheddar cheese, cooked chicken, or no filling at all.

     zucchini flowers stuffed with mozzarella and tomato, ready to be fried


    Dip each flower in the batter.
    As you dip the flower in the batter twist the very top of the flower so that it's sealed.
    Gently lay the flower in the hot oil.
    Fry each flower on both sides for about 30 seconds.

    Cooking fried zucchini flowers


    I like to fry the flowers until just crisp but not golden so that you can still see the gorgeous green and yellow colors of the flower.
    Drain on paper towels or frying paper, salt and serve immediately.

    Fried zucchini flowers are a delicious summertime appetizer

    If you don't want to grow your own zucchini flowers you can usually find them at a local farmers market or try online here.

    Garden fresh summer Zucchini

    Print Recipe Pin Recipe Rate Recipe

    Ingredients 
    Metric - U.S. Customary

    • 12 Zucchini Flowers
    • 12 anchovy fillets
    • 300 grams mozzarella cut into ¼ inch by 2 inch strips
    • 125 grams 4 ½ oz. grams flour
    • 125 grams 4 ½ oz. grams water
    • 5 grams fresh yeast or active dry yeast
    • 2 cups Olive oil for frying or peanut, or a vegetable oil

    Instructions

    • Mix the fresh yeast, flour, and water until it's the consistency of pancake batter.
    • Allow to sit and fluff up for half an hour at room temperature.
    • Cut the mozzarella into pencil-thick, 2 inch strips
    • In the meantime clean the zucchini flowers: remove stamen & pistil from inside the flower with your index finger, then carefully rinse and drain on paper towels.
    • Just before frying stuff each flower with a strip of mozzarella and an anchovy fillet.
    • You can use another filling if you prefer. Some ideas are: cooked chicken, mozzarella and tomato, fresh figs and Gorgonzola, or no filling at all.
    • Dip in the batter and deep fry until just crisp.
    • Drain on paper towels, salt and serve immediately.

    Nutrition

    Serving: 100grams | Calories: 2381kcal | Carbohydrates: 104g | Protein: 90g | Fat: 179g | Saturated Fat: 55g | Cholesterol: 266mg | Sodium: 1945mg | Potassium: 618mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2519IU | Vitamin C: 7mg | Calcium: 1619mg | Iron: 10mg
    Tried this recipe?Let us know how it was!

    If you're looking for more zucchini recipes here are a few of my favorites:

    Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini.

    Zucchini Parmesan & Prosciutto is a deliciously gooey and cheesy dish that makes great use of all your summer garden zucchini

    I also love 'Nduja Spaghetti with Slivered Zucchini.

    Serving umami rich ‘Nduja Spaghetti with Slivered Zucchini and Arugula

     Male and female zucchini flowers used to make deep fried zucchini flowers
    Female (above) and male (below) zucchini flowers

    I make a small commission on purchases made through links on my website. Prices are identical for you, but purchasing through my links helps support my work to bring you great recipes, podcast episodes, culinary and travel information.

     

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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