← Back to Search Results
frying Italian
Fried Stuffed Zucchini Blossoms Recipe-4333

Photo by: Joseph De Leo
Comments: 0


Harvesting zucchini blossoms is a great way of controlling the amount of summer squash in the garden, and my local farm stands always have piles of them for sale. I usually pass them over, but then, in the same week, two friends of mine, Barbara Caccavella and Marguerite Scandiffio, separately rhapsodized about how their Italian-American families fried up piles of blossoms every summer. To avoid deep-frying indoors over a hot stove, fry them in batches in an electric skillet outdoors and serve them, hot and crisp, right out of the pan.

Yield: Makes 16 blossoms



  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 1¼ cups club soda, as needed

  • 16 zucchini blossoms
  • ½ cup ricotta
  • 4 teaspoons finely chopped fresh basil
  • 1 garlic clove, crushed through a press
  • Salt and freshly ground black pepper
  • Vegetable oil, for deep-frying


1. To make the batter, using a fork, stir the flour and salt in a bowl to combine. Gradually whisk in the club soda to make a batter–there should be a few lumps of flour. Let stand 10 minutes to thicken slightly.

2. Using a small knife, cut a slit down the side of each zucchini blossom, and remove the pistil from inside each blossom. (If a blossom tears, don’t worry.) Mix the ricotta, basil, and garlic in a small bowl and season with salt and pepper to taste. Using a small spoon (a demitasse spoon works well), insert a heaping spoonful of the ricotta mixture inside each blossom through the slit. Be sure that the cheese filling is completely enclosed by the blossom. Transfer the blossoms to a platter.

3. Place a wire cake rack on a rimmed baking sheet. Pour enough oil into a large skillet to come halfway up the sides. Heat over high heat until the oil reaches 360°F on a deep-frying thermometer. One at a time, holding the blossom by the stem, dip the blossom into the batter and remove, letting excess batter drip back into the bowl. There should be only a light coating of batter. Place in the oil and fry, turning once, until golden brown, about 2 minutes. Fry the blossoms in batches to avoid crowding them in the skillet. Using a wire skimmer, transfer the blossoms to the cake rack to drain. Serve hot.

© 2008 Rick Rodgers

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings.

Nutritional information is based on 1/2 teaspoon added salt.

73kcal (4%)
20mg (2%)
1mg (1%)
12mcg RAE (0%)
4mg (1%)
120mg (5%)
1g (4%)
5g (7%)
0mg (2%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-sweet-life The Sweet Life
by Kate Zuckerman
the-provence-cookbook The Provence Cookbook
by Patricia Wells
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?