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Stuffed and Fried Zucchini Flowers

Stuffed and Fried Zucchini Flowers

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

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.

Vegetarian & vegan experiences in Sicily

Sicily, known for its rich culinary tradition, offers a delightful range of vegan and vegetarian experiences with Cesarine, Italy’s premier home-cooking network. These exclusive experiences immerse you in the island’s vibrant food culture while catering to plant-based diets. Explore Sicily's vegan and vegetarian culinary landscape through intimate cooking classes hosted by local Cesarine. Each experience is crafted to showcase the island’s seasonal produce and traditional recipes adapted for vegan and vegetarian preferences. From preparing fresh, locally-sourced caponata—a sweet and sour eggplant dish—to crafting delicious pasta alla Norma with succulent tomatoes and eggplant, these classes highlight the best of Sicilian flavors.

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