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.
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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.
Traditional Italian Fried Zucchini Blossoms (Courgette/Squash Flowers)
Crispy fried zucchini blossoms made in a traditional Itailan way.
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.
Imagine growing up with such delicious wishes when you wake up in the morning! That certainly sounded an idyllic childhood. I didn’t see courgette blossoms until I met hubby and moved to France and so had no idea this blooming delicacy existed. Yours looks absolutely scrumptious, Christina.
My courgette plants are still flowering and I was looking at how to cook them. Perfect!
Awesome, hope you love them as much as I do!
I adore fried courgette blossoms, one of my favourites. I really like them when the flower has been stuffed with some light filling, maybe ricotta lemon type ones. Your batter looks so light and crisp. When we’ve grown them, we’ve tried to help the pollination by using a cotton bud to transfer pollen to female flowers, before we pick the males to eat! :-D
I stuff and bake zucchini blossoms and have yet to fry them. Looks so delicious.
And I have never baked them! Must try!
These fritters do indeed look absolutely marvellous. I’ve added courgette flowers to stir-fries, but I’ve never made or even eaten them as fritters. Now I really really want to.
Oh yes, they’re so popular in Italy! I hope you give them a try! :)
My family and I just adore fried zucchini blossoms. We enjoy them fried alone as well as stuffed. Such a wonderful treat from our gardens! A true delicacy!
Aren’t they simply indescribably delicious?! I love them too!
And I’ve been throwing the zucchini blossoms away for years; no more!
Oh darn! They are so tasty, you’re going to love them, Sue!
I love zucchini blossoms and have not seen a single one at the farmers market this year. I guess it’s too late now, but I am saving your recipe for when they appear next season!
What a bummer! I’m surprised you’ve never made them, though!
I had never known that you could eat this type of flowers until I visited my husband’s Aunt, she made them stuffed, some with meet others with vegetables and others with cheese, oh my goodness they were so delicious! Thank you for sharing I will let my husband’s Aunt know about your recipe, but knowing her and the wonderful cook that she is I wouldn’t be surprised if she told me that she has made them that way too 😊
I bet she does know about this recipe as it’s a basic one used in Italy. The ones with cheese are so good, too! So happy you’ve had them!
I had these for the first time in Tuscany and was blown away by how delicious they are. Good to know they’re so easy to make at home – now I just need to find some courgette flowers!
Yes, it is very surprising how wonderful they taste! You can grow some next year!