These Italian Fried Zucchini Flowers have crispy outsides and perfectly soft insides! Quick and easy to make, they’re the perfect Italian appetizer or side for a sticky summer night!
Top them with freshly squeezed lemon juice or dip them in your favorite sauce for extra flavor! Naturally Gluten-Free.
Italian Fried Zucchini Flowers Recipe
I’m sharing with you a major childhood favorite: Italian Fried Zucchini Flowers!
They’re basically zucchini flowers coated in batter and fried until golden and crispy. They’re typically topped with freshly-squeezed lemon juice but you can also dip them in your favorite sauce (the flavor is very delicate though, so try pick a sauce that isn’t too overpowering).
What do fried zucchini flowers taste like? They have a very delicate flavor similar to that of a very mild squash but they don’t taste “flowery” like violets or other flowers.
Why this recipe works:
- Tried and true. This recipe is my grandma’s recipe but with a twist to make them even crispier.
- Secret ingredient for extra crispiness. Italians usually stick to flour for the batter but I added a twist to my grandma’s recipe a few years ago and never looked back. I use glutinous rice flour for the batter, the same ingredient used for tempura batter to get a crispy and airy crunch!
- Quick and easy, ready in just 20 minutes!
Where to buy fresh zucchini flowers?
You can buy fresh zucchini flowers at your local farmer’s market (if they’re in season, so from late spring to early fall). This is your best option.
Some groceries have these but it really does depend on where you live, you can try though!
Or, if you know someone that grows zucchini, you can just flat out ask them if they can save the flowers for you and then pick them up the same morning (you pick flowers early in the morning when they’re still open).
Ingredients
Check the recipe card down below for the full list of ingredients + instructions!
Zucchini flowers. I recommend washing and opening each flower to make sure there’s no dirt or bugs in them (pretty common, especially if you get them directly from the plant or at a farmer’s market). You can take a look at the picture below to see what I mean (the tiny black spots are bugs, I specifically took that picture to show you guys that they’re nothing crazy). Be very gentle when opening and inspecting the flowers as they’re super fragile and wash them under running water (no baking soda, vinegar and no soaking, they’re too fragile).
Eggs for the batter.
Glutinous rice flour. I like to use glutinous rice flour for this recipe because it makes the batter lighter and crispier than flour, so I highly recommend it. I like Mochiko, but any brand will work (yes, this is the same flour used to make Japanese mochi or tempura). If you want to stick to the traditional batter you can use regular all-purpose flour but you’ll need to adjust the amount of milk.
Milk for the batter.
Salt for the batter.
Oil for frying. You can use vegetable oil, peanut oil, or sunflower oil for frying, they’re all great options.
How do you prepare zucchini flowers?
Check the recipe card down below for the step-by-step instructions!
STEP ONE: Prepare the flowers. Gently open the flowers and remove the stems and pistils. Wash the flowers under running water to make sure there’s no dirt or bug trapped inside. Place the clean flowers onto a clean kitchen towel to dry completely (10-15 minutes is usually enough).
STEP TWO: Prepare the oil for frying. In a small skillet, add enough oil for the flowers to float. Place the skillet over medium heat and allow the oil to reach 325F-365F in temperature (160C-185C). I recommend using a kitchen thermometer to check the temperature (I like this one) because if the oil is too cold, the flowers will absorb most of it and turn out soggy but if it’s too hot they will burn without having the chance to cook properly on the inside.
STEP TWO: Make the batter. In a medium bowl, add the eggs, glutinous rice flour, milk, and salt. The batter should be slightly thick, similar to pancake batter but lighter in color. Dip each flower in batter, shake off the excess and immediately add them to the hot oil.
STEP THREE: Fry. Fry until golden, then flip and fry until golden again (about 2-4 minutes per side).
Can I bake zucchini flowers?
You can but not with this recipe.
Honestly, I don’t recommend baking them because the fried batter is what makes these worth it, but feel free to give it a try if you’re going for a healthier version!
How do you store fried zucchini flowers?
I don’t recommend storing them as they will turn soggy in a matter of hours. If you think 15-20 flowers are too much for you, you’re better off cutting this recipe in half!
Frequently Asked Questions
Are zucchini flowers edible?
Yes! Just make sure to completely open each flower and remove both the stem and the pistil then wash them and place them on a clean kitchen towel to dry for a few minutes.
What are fried zucchini flowers called in Italian?
They’re typically referred to as “fiori di zucca” (= squash blossoms). If you want to specifically refer to fried zucchini flowers, than you should say “fiori di zucca fritti”. 🙂
Some people might call them “fiori di zucchina” (= zucchini blossoms) but the first option is by far the most popular.
How can you tell if a zucchini flower is male or female?
A male zucchini flower is there to fertilize but will never produce zucchini itself, they have no pistils and tend to be slender. Female zucchini flowers have a much more bulbous end and grow closer to the center of the plant.
You can eat both so you don’t have to worry about picking male or female but if you own zucchini plants and want to grow actual zucchini, don’t pick all the female flowers or you won’t have any zucchini!
HAPPY FRYING BABES!! I hope you’ll love these Fried Zucchini Blossoms as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Italian recipes you'll love:
- Authentic Italian Stromboli
- Gnocchi Gorgonzola Radicchio
- Italian Cheese Bread
- … or check out all of my Italian recipes!
Italian Fried Zucchini Flowers Recipe
Ingredients
- 15 zucchini flowers
- 2/3 cup (85 g) glutinous rice flour (I like Mochiko but any brand will work)
- 1/4 cup + 1 tbsp (75 g) milk
- 1/4 teaspoon salt
- Vegetable oil for frying
- Freshly-squeezed lemon juice (optional, for topping)
Instructions
- Prepare the flowers. Gently open the flowers and remove the stems and pistils. Wash the flowers under running water to make sure there's no dirt or bug trapped inside. Place the clean flowers onto a clean kitchen towel to dry completely (10-15 minutes is usually enough).
- Prepare the oil for frying. In a small skillet, add enough oil for the flowers to float. Place the skillet over medium heat and allow the oil to reach 325F-365F in temperature (160C-185C). I recommend using a kitchen thermometer to check the temperature (I like this one) because if the oil is too cold, the flowers will absorb most of it and turn out soggy but if it's too hot they will burn without having the chance to cook properly on the inside.
- Make the batter. In a medium bowl, add the eggs, glutinous rice flour, milk, and salt. The batter should be slightly thick, similar to pancake batter but lighter in color. Dip each flower in batter, shake off the excess and immediately add them to the hot oil.
- Fry. Fry until golden, then flip and fry until golden again (about 2-4 minutes per side).
karen says
Delish! The rice flour doesn’t make them “heavy”
Bianka says
YES! Happy to hear that you loved this recipe, Karen!