Stuffed Fried Zucchini Flowers

Fiori di Zucchini Ripieni e Fritti

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About



  • 8 zucchini flowers with small zucchini attached
  • 100 g/ oz ricotta
  • 100 g/ oz mozzarella
  • 40 g/ oz freshly grated Parmesan cheese
  • 30 g/1 oz finely chopped Parma ham (vegetarians can omit the ham and replace with 30 g/1 oz cooked spinach finely chopped)
  • pinch of freshly grated nutmeg
  • salt and freshly ground black pepper
  • light olive oil for frying


    Mix all the cheeses, Parma ham (spinach for the vegetarian version), and seasonings together. Divide the mixture into eight. Fill each flower with the stuffing. Just above the stuffing twist the flower petals slightly to keep the stuffing in.

    The batter should be prepared just before you need it. Sift the flour, add the salt and iced water. The flour should be barely mixed with the water, the batter should look lumpy–do not worry if unmixed flour shows, this is correct.

    Dip each flower into the batter. Deep-fry the flowers, until golden, in light olive oil. Drain on absorbent kitchen paper. Serve very hot.