Italian Vegetables Recipes


Zucchini blossoms fritters are a tasty and crispy side dish.

The recipe is very simple, can be prepared in a few minutes and allows us to take advantage of the delicate flavor of squash blossoms and zucchini.




  • 10 oz squash blossoms or zucchini
  • 2 eggs
  • 1¾ cups all purpose flour
  • 1 cup of Parmigiano Reggiano grated
  • a few basil leaves
  • salt and black pepper to taste
  • extra virgin olive oil for frying




After having cleaned the zucchini flowers by removing the protruding part of the stem and the stalk, wash them thoroughly under running water.

Put them in a bowl and add salt.

Leave them aside for a few minutes so that they get some flavor and drain the water.

Separately beat two eggs with about 1/2 cup of grated cheese, then add the flour, the rest of the grated cheese and, a little at a time, the water released from the zucchini flowers we had set aside.

Add salt, black pepper and chopped basil leaves to the pumpkin flower batter and continue mixing.

The result should be a soft batter.

At this point, take the zucchini flowers, squeeze them well to remove excess water, cut them with a knife and add them to the batter.

Mix the squash blossoms in the batter until it is perfectly homogeneous and a bit thick.

Heat the olive oil in a non-stick frying pan.

When the oil is hot, start making the fritters with the help of a spoon.

After a couple of minutes we turn our fritters on the other side.

We bring them to cook until they take a golden and crispy appearance on both sides.

Once the zucchini flower fritters are cooked let them dry on paper towels.

Serve the fritters piping hot.

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