Stuffed and Fried Zucchini Flowers

07/08/2025

If there’s one ingredient that captures the poetry of the Italian summer, it’s undoubtedly the zucchini flower. Delicate, fragile, and beautiful, it has a short season—but leaves a lasting impression. It’s during these warm months that nature gifts us this wonder, perfect for the table in a classic and irresistible recipe: stuffed and fried zucchini flowers.

Our Cesarina Antonella from Bagheria shares her cherished family version—a masterpiece of simplicity and flavor. The result? Crisp, golden blossoms with a rich, gooey heart. Just a few ingredients for an extraordinary result! These zucchini flowers make the perfect appetizer for a summer dinner al fresco, a treat to share with friends over aperitivo, or simply a delicious bite when you're craving something fragrant and satisfying.

Battered zucchini flowers – stuffed with tuma cheese and anchovies

Too bad their season is so short! So take advantage while you can—grab a bunch at your local market and try this wonderfully easy and rewarding recipe.

Here's Antonella’s version, ready for you to enjoy!

Stuffed and Fried Zucchini Flowers

Delicate, fragrant, and irresistible: zucchini flowers in a recipe to savor

DifficultyEasy

Preparation time1h

Cooking time3m

€

CostLow

Ingredients

30 zucchini flowers
250 g of tuma cheese (cut into small cubes)
About 15 anchovy fillets
Sunflower oil
For the batter:
250 g of all-purpose flour
250 g of semolina flour
20 g of fresh brewer’s yeast
About 400 ml of water
1 egg
10 g of salt

Method

Quickly rinse the zucchini flowers, then gently remove the pistil and sepals.
Fill each flower with a cube of tuma and half an anchovy fillet.
Close each flower by holding the petals together and twisting the top gently.
Prepare the batter by adding the ingredients in order.
Let the batter rest for about 30–45 minutes (in summer; in autumn/winter, the resting time doubles).
Once the batter is ready, dip the flowers in, making sure they are fully coated, and fry them in plenty of hot sunflower oil.
Once golden, remove them from the oil and place them on paper towels to drain.