Italian Fried Zucchini Flowers

Zucchini flowers
Zucchini flowers

Fried zucchini flowers are an Italian thing. Growing up in an all Italian household brings back a lot of memories. Food is high upon the priority list, and fine meals follow that. Ask any Italian about their feelings on zucchini flowers, you’ll see a smile immediately emerge from their face, as you’ve triggered an emotion. I definitely remember these from childhood. It wouldn’t be a typical summer with out my mom making these. Where I grew up in California, we had a Italian neighbor named Della. Della had a lovely little garden-as a kid, I loved walking by it, and inspecting it, seeing what she had growing.

You could always find a cardone plant in her garden, followed by many, many plants of zucchini. Della was a southern Italian, and my mom was a northern. You can see they shared only one thing in common, and that was the love of Italian food. Northern and Southerns typically don’t see eye to eye, and their cuisine varies from the north and south. This  common thread… food, binds us all together. I’ve seen recipes with the flowers being stuffed and filled with cheese, then batter coated and fried. If you ask me, that’s far too modern.

Peasant dish?

This is certainly a peasant dish, which I think came to fruition when the plant was over-loaded with male flowers. You should only pick the males, while leaving the female flowers brings the fruit of the zucchini. Pick your flowers in the morning when they are still closed. Use your fingers to gently open then up to wash out any insects which have found a home deep down inside. The rest of your success depends on the batter and your frying talents. This is a short, quick fry that even a novice could succeed at.

Italian fried Zucchini Flowers

I wish you the best when trying this lovely delight.  It’s unusual enough to most people, and you’ll find it’s a thumbs-up every time you serve it.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 10 medium zucchini flowers closed, pick in the morning
  • 2 large eggs for batter
  • 1 to 2 TBS flour
  • 1 tsp milk
  • 1 pinch salt and pepper during the frying process
  • olive oil for frying


  • pick your flowers, then wash them out, and lay them on a towel to dry.
  • in a little bowl, crack your eggs, and beat.  Add the flower and milk until your consistency is thick, thus like a batter.
  • take the flowers, one by one and dip in the batter
  • coat all sides, then put into the frying pan which is at fry temperature, with olive oil. 
  • this is a quick fry with the light batter and the flower.  maybe 1 min. per side.
    season with a bit of salt and pepper
  • serve and enjoy.
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