Regional Recipe
Frittelle di Fiori di Zucca
Fried zucchini blossom fritters
These are zucchini blossoms in a light batter, fried until golden and eaten right away.
Tested and written by Erika A. Cochran
Saved recipes live in the bookmark icon at the top of the page, on this device.
Prep
20 minutes
Cook
15 minutes
Serves
4
Difficulty
Easy
Region
Southern Italy
What you’ll need
Ingredients
Written for 4.
Showing quantities at 1× the original recipe.
- 16 zucchini blossoms
- 1¼ cups plain flour
- ⅞ cup cold sparkling water
- 1 egg (optional)
- Sunflower or olive oil, for frying
- Sea salt
At the stove
Instructions
Open each blossom, remove the stamen, and check inside. Wipe rather than wash if you can.
Whisk the flour with the cold water, and the egg if using, to a thin batter. Rest 10 minutes.
Heat 1⅛ inches of oil to 345°F.
Dip each flower, let the excess run off, and fry for 2 minutes a side until pale gold.
Drain on paper and salt at once.
Serve immediately — they soften within minutes.
Recipe notes
Cold batter and hot oil give the lightest result.
Some households add a little anchovy or cheese inside; both are common.
Context
Frying squash blossoms is a widespread summer practice in Italian home kitchens, tied to the garden rather than to any one region.
Sources: Editorial adaptation of documented Italian home cooking, Casa Magnelli Kitchen
Keep cooking
