Fried zucchini blossoms are a traditional Cucina Povera type of recipe from Italy. Minimal ingredients with fresh flowers and the result is nothing short of marvelous!

When my brother was a little boy, he would wake up on a summer morning and run out to the garden and pick all the male zucchini blossoms he could find. He’d run back to the house and present them to my mother.

As an Amazon Associate I earn from qualifying purchases.

No, he wasn’t trying to earn points by being the most thoughtful child, he wanted them for lunch! He loved them so much that it was the first thing on his mind upon awakening.

In case you aren’t familiar with zucchini blossoms or squash flowers or courgette blossoms, or whatever you want to call the blooms from this plant, let me answer a few questions. Those of you who already love them can scroll down to the recipe.

Can You Eat Zucchini Blossoms?

As you can deduce from what I wrote above, the answer is YES! Not only are they edible, but they are incredibly delicious!

What do Zucchini Blossoms Taste Like?

Honestly, they taste like nothing else I’ve ever had. They do not have a floral taste to them as some other edible flowers do. If you want to know, there’s only one way to find out! 

Do zucchini blossoms become zucchini?

This is actually an important question if you are growing zucchini for the vegetable, and the answer is yes and no. When picking squash blossoms to cook, look for the blooms without a baby zucchini at the end of it. These are what I referred to as the male flowers. They will bloom, wilt and die; no fruit will come of them, but they help fertilize the flowers so the plant will bear fruit. The female flowers are also edible, but stick to the males so you don’t disturb the fruit production.

Here’s an Italian zucchini recipe to try!

How do you eat Zucchini Flowers?

I’m glad you asked! Let’s get to the recipe from my Nonna Chiarina. This is a traditional and authentic way to prepare the fried zucchini blossoms. They can also be stuffed with cheese and anchovies, battered then fried, which is a traditional Roman way of preparing them.

My Zia Iolanda made fried zucchini blossoms when I was visiting her in Italy this past June. She deep fried them, which you can also do, but I just pan fry them.

Traditional Italian Fried Zucchini Blossoms

recipe by Christina Conte (from my Nonna Chiarina)

Ingredients

• 8 to 10 zucchini blossoms (or as many as you want to make)
• 1/3 cup (2 oz) flour
• about 3 oz water (sparkling water is optional)
• salt
• olive oil for frying

Equipment: whisk, nonstick pan or cast iron pan

Note: the amount of batter is more than you will need. Also, my Nonna never added anything to the flour and water mixture, but if you’d like to use sparkling water or a pinch of baking soda, go ahead).

Clean the Blossoms.

Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.

 Make the Batter.

Put the flour and salt in a bowl which you can dip the flowers into. Add the water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Beat well for another minute or two. Set aside to rest for 10 minutes or longer.

Dip the Flowers.

Preheat the oil in the frying pan.

Dip the flowers into the batter, coating well, then add to the hot oil in the pan.

Fry the Flowers.

Add the flowers to the hot oil in the pan. Again, you don’t have to deep fry these. Pan frying in a little olive oil is just as good.

Fry until cooked on one side, then turn and continue to cook until ready.

Remove and place on paper towel lined plate.

Best eaten while still hot/warm.

Yield: 12

Traditional Italian Fried Zucchini Blossoms (Courgette/Squash Flowers)

Print

Crispy fried zucchini blossoms made in a traditional Itailan way.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• 8 to 10 zucchini blossoms (or as many as you want to make)
• 1/3 cup (2 oz) flour
• about 3 oz water (sparkling water is optional)
• salt
• olive oil for frying

Instructions

Clean the Blossoms.

Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It's okay if they tear a little or you open them completely. It's easier to make sure there's no dirt or bugs inside this way.

Make the Batter.

Put the flour and salt in a bowl which you can dip the flowers into. Add the water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Beat well for another minute or two. Set aside to rest for 10 minutes or longer.

Dip the Flowers.

Preheat the oil in the frying pan.

Dip the flowers into the batter, coating well, then add to the hot oil in the pan.

Fry the Flowers.

Add the flowers to the hot oil in the pan. Again, you don't have to deep fry these. Pan frying in a little olive oil is just as good.

Fry until cooked on one side, then turn and continue to cook until ready.

Remove and place on paper towel lined plate. Best eaten while still hot/warm.

Notes

Note: the amount of batter is more than you will need. Also, my Nonna never added anything to the flour and water mixture, but if you'd like to use sparkling water or a pinch of baking soda, go ahead).

Have a glut of zucchini? Here’s a delicious recipe
from Maria at She Loves Biscotti!

So, what do you call these blooms? I call them zucchini flowers.