09/23/2026
One last batch before zucchini flower season is gone! 🇮🇹
Whether you call them zucchini flowers, fiori di zucca, or sciurilli, there’s nothing quite like them stuffed and fried fresh. The key to that delicate, crispy coating? Keep the batter thin and keep it cold.
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Zucchini Flowers
Fiori di Zucca Ripieni
Yield: 12 stuffed zucchini flowers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
For the Zucchini Flowers
12 fresh zucchini flowers
1 cup whole-milk ricotta, well drained
¼ cup finely grated Parmigiano Reggiano
⅓ cup mozzarella, cut into a small dice
Salt & black pepper, q.b.
For the Batter
1 cup 00 flour
About 1 cup ice-cold sparkling mineral water
Pinch of kosher salt
A few ice cubes, optional
For Frying
Neutral frying oil, as needed
Kosher or flaky sea salt, for finishing
Instructions
Gently open each zucchini flower & carefully remove the stamen from the center.Trim just a small amount from the end of each stem, keeping most of the stem intact. Remove the small green sepals surrounding the base of the flower.
In a bowl, combine the ricotta, Parmigiano Reggiano & finely diced mozzarella. Season with salt and freshly ground black pepper to taste & mix until evenly combined.
Carefully open each flower & fill with the ricotta mixture. Don't overfill them, you still need enough room to close the flower.Gently bring the petals together and lightly twist the ends to seal the filling inside.
Add the 00 flour & a pinch of salt to a mixing bowl. Gradually whisk in the ice-cold sparkling water until you have a thin, fluid batter.
Heat the frying oil to 350–360°F. Holding each zucchini flower by the stem, dip it into the batter & allow the excess batter to drip back into the bowl. Carefully lower the flower into the hot oil.
Fry in small batches for approximately 2–3 minutes, gently turning as needed, until the batter is crisp & lightly golden.
Remove the zucchini flowers from the oil & transfer them to a wire rack or paper towel lined tray. Immediately season with a little salt.
