Stuffed Zucchini Flowers

Stuffed Zucchini Flowers Recipe

These appetizers are favorites all over Italy. Come springtime, menus are chockfull of regional variations. This is a classic filling, but other herbs and seasonings would work well, too. Use your imagination — and what’s on hand.–Rose Gray and Ruth Rogers

Stuffed Zucchini Flowers Recipe

  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • Serves 6


  • For the batter
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 3 egg whites, organic
  • For the zucchini flowers
  • 1 cup soft ricotta
  • 20 zucchini flowers
  • 4 tablespoons basil leaves
  • 3 cups sunflower oil
  • 2 lemons


  • Make the batter
  • 1. Sift the flour into a bowl, make a well in the center, pour in the olive oil, and stir to combine. Loosen this paste by slowly adding enough warm water, slightly less than 1 cup, to make a batter the consistency of heavy cream. Add 1 teaspoon salt, cover and leave for at least 1 hour.
  • Prepare the zucchini flowers
  • 2. Remove the stamens and the green bits at the base.
  • 3. Season the ricotta. Push 1 teaspoon of ricotta and a basil leaf inside each flower. Press together.
  • 4. Heat the oil to 350°F (175°C) in a deep skillet. Beat the egg whites until stiff, then fold into the batter.
  • 5. Dip the flowers one at a time into the batter. Tap gently to knock off excess, and carefully place as many as you can without touching into the hot oil. Fry until light brown, then turn to crisp the other side.
  • 6. Drain on paper towels. Serve warm with lemon.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

Gabriella K.

Feb 19, 2004

The batter on these fritters is extremely light thanks to the whipped egg whites. The filling is classic and is delicious as is or you can add some garlic paste or lemon zest for a little extra punch of flavor.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.