Zucchini Blossoms Recipe: How to Make the Fried Appetizer

Zucchini blossoms are the edible flower of the zucchini plant, often found in Central American and Mediterranean cuisines. Vendors may call them squash blossoms or zucchini flowers at the farmers’ market, where they appear in late spring or early summer.

The blossoms can range in color from pale to vibrant yellow and orange and have a delicate flavor and sturdy texture when cooked, making them ideal vessels for cheese and other fillings.

You can find zucchini blossoms at farmers’ markets or select grocery stores when in season. Look for flowers with tightly closed petals; the bulb of the blossom should be taut, and there should be minimal bruising along the edges.

Preparing zucchini blossoms for cooking is a straightforward process. To start, gently clean the outside of the blossoms as needed with a pastry brush or cold water to remove dirt, then check the interior for any small insects. The female flowers, which produce squashes, contain a pistil, while the males have a pollen-filled stamen that you can remove before cooking. Pat the blossoms dry before filling them.

Frying zucchini blossoms takes a little practice, but the payoff—warm, melty cheese encased in a paper-thin crispy wrapper—is worth the effort.

1. 1. Work ahead for easier serving. Frying well requires attention, so streamline the process by stuffing the blossoms in advance. If you’re prepping for a party, refrigerate the stuffed blossoms until you are ready to batter and fry them.
2. 2. Choose a light batter. To complement the delicate structure of zucchini blossoms, use a tempura-style batter, or, for a crunchier texture, dredge the blossoms in a layer of rice flour, beaten egg, and panko breadcrumbs.
3. 3. Use a thick cheese. The best filling for fried zucchini blossoms is one that will stay in place. Cheeses should be thick and creamy, not runny: think basket-drained whole milk ricotta or goat cheese. If your ricotta is on the thin side, try draining it in cheesecloth first to thicken it. Plus, a thick cheese can handle an extra ingredient or two, like thinly sliced mushrooms, anchovies, or small pieces of chorizo—just be sure to sauté the chorizo until it’s crisp and let it cool slightly before mixing it into the cheese.

Serve these elegant, edible flowers as an appetizer or side dish. In Italy, where they go by fiori di zucca, zucchini blossoms get stuffed with rich ricotta cheese and deep-fried or served atop pizza. Eat the blossoms raw, sliced into ribbons in a salad or stuffed with seasoned cheese, wilt them into a favorite pasta dish, or sauté with garlic and olive oil.