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Zucchini Flowers Recipe (Italian Squash Blossom, Fried)

This zucchini flower recipe is a traditional cucina povera recipe from Italy. Minimal ingredients with fresh squash blossoms are fried, and the result is nothing short of marvelous!

fried zucchini blossoms Italian style

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 flowers he could find. He’d run back to the house and present them to my mother.

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5 fried Italian zucchini blossoms on a floral plate

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.

zucchini flower on the plant

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

You may also enjoy this baked zucchini recipe from my Nonna Chiarina!

baked zucchini on a plate

What are Fried Zucchini Flowers / Squash Blossoms?

Fried squash or zucchini flowers are the blooms on zucchini and squash plants. In order not to disturb the fruit that grows, we only eat the male blossoms (which don’t produce a zucchini/courgette). More details are provided below. When made using this recipe, they are cleaned, dipped in batter and pan fried for a tasty appetizer!

Can I Eat Squash Flowers and 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!

zucchini blossoms

How do the Zucchini Flowers Taste?

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! 

handheld fried zucchini flower with a bite taken

Where to find Zucchini Flowers or Squash Blossoms for this Recipe.

zucchini flowers at a market in Italy
Zucchini flowers at a market in Italy.

That all depends on where you live. As you can see from the photo above, zucchini flowers are plentiful at the markets in Italy when they’re in season. However, if you’re like me and live in the US, sometimes you can find them. I’ve seen them at farmer’s markets here in LA, and even saw them in a grocery store once! I was so excited, but I will warn you, this is rare. 

Try this easy zucchini flower frittata, too!

courgette flower frittata

Your best bet, if you live somewhere where these glorious blossoms aren’t sold, is to grow them (if you have a garden spot), or ask a friend who grows zucchini to share! Many people aren’t even aware that zucchini flowers are not only edible, but delicious when battered, and/or stuffed and fried (either pan fried or deep fried).

close up of a fried zucchini flower

If you’re cooking your pizza sauce, you’re doing it all wrong!

pizza sauce in a bowl
This recipe will change your pizza life forever!

Do Zucchini Flowers Become Zucchini? How to Choose a Blossom for Cooking”

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 zucchini 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!

Italian style zucchini and mushrooms

How to Prepare and Serve Squash and 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 flowers. They can also be stuffed with cheese and anchovies, battered then fried, which is a traditional Roman way of preparing them.

5 fried Italian zucchini blossoms on a floral plate

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. They’re like zucchini flower fritters, for lack of a better name.

Zia Iolanda her blooms
Look at the size of these blossoms!! Sadly, we lost my Zia Iolanda January 2023 :(

Tips for Making this Zucchini Flower Recipe & Frequently Asked Questions.

fried zucchini flowers cheese pull

Can you stuff zucchini blossoms?

Yes! Check out my recipe for mozzarella cheese stuffed zucchini flowers!

cheese pull

Can you eat the squash blossom stems?

Yes, the stems are edible, so no worries about eating the stem and the stamen and pistil, too. I remove them, but you don’t have to.

What’s the difference between a squash blossom and a zucchini flower?

Not much, except it’s just a matter of distinguishing the two. Squash as a term of vegetables includes zucchini, however, we usually refer to the yellow ones as squash (often “yellow squash”). The blossoms from both plants work perfectly fine. I’ve even cooked pumpkin flowers.

Have a glut of zucchini or courgette flowers? Use them in this frittata recipe.

zucchini flower frittata slices

Can I eat the blossoms raw?

Absolutely, zucchini flowers are an edible flower.

zucchini blossoms

Can I refrigerate the blossoms before using them in a recipe?

For best results, pick the flowers in the morning when they are wide open and perky, and try to cook them as soon as possible. Zucchini blossoms are extremely delicate and will start to close and shrivel quickly. Technically, you can refrigerate them, but I don’t advise it. It will be more trouble than necessary. You can also stick the cut flowers in a glass of water (like flowers in a vase).

Now, let’s get to the recipe!

fried Italian zucchini blossoms on a floral plate

How to Make Traditional Italian
Fried Zucchini Flowers (Squash Blossoms)

recipe by Christina Conte (from my Nonna Chiarina)               serves 4 as a starter/appetizer

FULL PRINTABLE RECIPE BELOW

What You’ll Need

Equipment: whisk, nonstick pan or cast iron pan

Ingredients

  • flour
  • salt
  • milk (omit for vegan/dairy free)
  • zucchini/squash/courgette blossoms
  • oil for frying

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).

Directions: 

Clean the Blossoms.

Remove the pistil and stem of the zucchini 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.

squash blooms on paper towel

 Make the Batter.

Put the flour and salt in a bowl which you can dip the flowers into. Add the milk, and then 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 Squash Flowers.

Preheat the oil in the frying pan. It should be hot when adding the flowers. You can test it with a drop of batter if you’re unsure.

Dip the blossoms in batter, coating well but allow a bit of the excess batter to drip.

battering blooms
fried zucchini blossoms

Fry the Flowers.

Heat oil in the pan. Add the battered flowers to the hot oil in the pan (if you’re tired of buying non-stick pans, Scanpan CS+ is for you. I LOVE these pans). Again, you don’t have to deep fry these. Pan frying in a little olive oil is just as good.

blooms in a nonstick pan
These are filled with cheese.

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

Remove and place on paper towel lined plate.

fried zucchini blossoms

Best eaten while still hot/warm.

Zucchini blossoms italian Style
This is one my Zia Iolanda made in Italy.
close up of a fried zucchini blossom
These are mine, made in USA :)

 

5 fried Italian zucchini blossoms on a floral plate

Traditional Italian Fried Zucchini Blossoms (Courgette/Squash Flowers)

Servings: 10
Prep Time: 7 minutes
Cook Time: 5 minutes
Total Time: 12 minutes
Crispy fried zucchini blossoms made in a traditional Itailan way.
4.8 from 187 votes

Special Equipment

  • 1 frying pan

Ingredients

  • cup flour
  • ¼ tsp salt
  • 3 oz water (sparkling water is optional)
  • 1 tsp milk (omit for vegan or lactose intolerance)
  • 10 zucchini blossoms (or as many as you want to make)
  • olive oil (as needed for frying)

Instructions

Clean the Blossoms:

  • Remove the pistil and stem of the flowers.
  • Rinse gently and dry on a 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 milk, and then 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 5 minutes or longer.

Dip the Flowers:

  • Preheat the oil in the frying pan. It should be hot when adding the flowers. You can test it with a drop of batter if you're unsure.
  • 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

  • If you used the JUMP TO RECIPE button, you missed my cheese stuffed zucchini blossoms recipe!
  • 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, it will make the batter a little lighter).

Nutrition

Serving: 3 fried zucchini flowers | Calories: 41kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 59mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.2mg

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

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

Christina’s Cucina is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

4.80 from 187 votes (181 ratings without comment)

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112 Comments

  1. I was born and raised on the East Coast most of my life. I am a Italian and as you know, we Italians never waste! My grandmother, my aunts and my mother always had a garden and of course as any wise itslian grew their own vegetables…and zucchini was always included. They showed me as a child which zucchini flowers to pick..males only, never the female..that is where the vegetable grows. They would stuff them with different fillings. My mom would use a mixture of Parmesan and ricotta cheese and basil, my grandmother with ricotta and anchovies, and me, well I use what ever I think will work ..ricotta, mozzarella, basil, anchovies, prosciutto, etc…we’ll, five years ago, I moved to Southern CA…could not find the flowers in any market, as I could back east..so I planted my own..every day I will pick two to three flowers, bag them loosely and refrigerate till I had at least a dozen… stuffed them, fry them in a light batter and enjoy! Each time I make them, it warms my heart because I think of my grandmother, my aunts and my beautiful loving mother that has not been with us for a long time but is here in spirit.

  2. I’ve Grown zucchini and other squash for over 40 years.. always just let the flowers compost in the garden… after hearing about eating them and then finding your recipe I’ve made em 3 times this summer so far! My wife loves em, for breakfast with a fresh tomato sliced and drizzled with Evoo and fresh basil…. Gets me outta the doghouse immediately!

  3. I came across this recipe after reading a novel where the characters had fried zucchini flowers stuffed with ricotta. Have you ever heard of this?

  4. Hi. thanks for this recipe! I just want to say that picture of your Nanna or your Zia, dont know wich, with the big yellow blossoms is so lovely. Even she is dressed all in flowers too. Lovely Nan. Or Zia. Also the recipe is simple enough that even i managed it. My frying is not so good, a lot of smoke – too hot oil, but i definitely would not have been able to follow timings so im glad it did not say ‘fry for 2mintues’, that may work for a more exact recipe, but for frying blossoms it really is by feel, and look, there’s no other way. And i also eat them stuffed with ricotta and leon zest. Some salt and pepper and all is good.

    1. That’s my Zia Iolanda, Ava! Thank you so much, she’s very sweet. I’m so glad you liked the recipe, and yes, just lower the heat if the oil is smoking, but an easy fix :) They are so good, I can’t wait for them this summer!