If you’re not familiar with the joys of stuffed zucchini blossoms then you don’t know what you’re missing. These little bites of heaven are amazingly delicious and so very easy to make.
I’ve made zucchini blossoms more ways than you can probably imagine, but I always come back to my original recipe, my interpretation of a Classic Tuscan Recipe for Fried Squash Blossoms (fiori di zucca fritti).
Ingredients
They’re not difficult to make and only require a few ingredients.
- zucchini blossoms (or squash blossoms)
- ricotta cheese
- grated Romano cheese
- shredded mozzarella (or fontina)
- sea salt and black pepper
- granulated garlic
- eggs
- milk
- flour
- cooking oil
- fresh chopped parsley or basil
How to Cook Zucchini Flowers
Follow along with my simple directions to see how to cook zucchini flowers in your own kitchen.
The first step is filling the blossoms with the ricotta cheese mixture. While a pastry bag definitely makes the job easier, the blossoms can be filled by hand using a spoon.
Next, get the egg batter ready.
After a quick dip in the egg batter, gently place the blossoms into a heated frying pan with hot oil.
Don’t overcrowd the pan.
After sauteing to a nice golden brown its time to turn over the blossoms and do the other side.
Chef Dennis Tip
Drain the finished blossoms on a paper towel to get rid of the excess oil.
Sprinkle the finished blossoms with grated Romano Cheese, Sea Salt and Black Pepper and you’re ready to enjoy a taste of Italy!
Can’t you just taste them? These stuffed squash blossoms like little bites of heaven….sigh
What’s the Best Filling for Fried Zucchini Blossoms?
The best zucchini blossom filling is simple and easy to customize. Start with a good quality ricotta cheese, mozzarella cheese, garlic, parmesan cheese or Romano cheese, an egg for binding, and salt and pepper. You can customize the stuffing with fresh herbs and other types of cheese.
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Stuffed Zucchini Blossoms
Ingredients
Stuffed Zucchini Blossoms
- 12-15 Zucchini Blossoms
- ½ cup Ricotta Cheese
- 1 oz grated Romano Cheese
- 1 oz Shredded Mozzarella Cheese
- 1 egg- lightly beaten
- Sea Salt and Black Pepper to taste
- Pinch of Granulated Garlic
- Cooking oil as needed
Egg Batter
- 2 whole eggs
- ¼ cup milk
- ¼ cup flour
- ¼ cup grated Romano
- 1 Tablespoon chopped Basil or Italian Parsley
Instructions
Blossom Stuffing
- mix all the ingredients together and place in small pastry bag, or a ziplock bag with an end snipped off.
- open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Due not overfill, you want enough to almost fill the blossom not to make it bulge.
- Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
Egg Batter
- Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mixture should be about pancake mix thickness. If the mix is too thick the egg coating will be to thick and if its too thin it will run off.
- Heat a large sauté pan and then add about ¼ inch of cooking oil to the pan.
- Dredge Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan.
- Fry each side of the Blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them.
- Place finished blossom on paper towels to drain off any excess oil.
- Place blossoms on serving tray and season with grated Romano cheese, sea salt and black pepper.
Lucia says
Was so happy to find this recipe. They came great and I will make again for sure!
Chef Dennis Littley says
Thanks for letting me know you enjoyed my blossom recipe. They have been a favorite of mine since my first trip to Rome.
Vita says
I just made them! They came out delicious!!! I substituted feta cheese for mozzarella. Turns outs feta and ricotta mesh well together. Thank you chef Dennis!!!
Chef Dennis Littley says
I’m happy to hear you enjoyed my zucchini blossoms recipe, using feta sounds like a delicious addition.
Susan says
Love these. Thank you from Alberta Canada
Chef Dennis Littley says
You’re very welcome!!
Julie says
This was amazing! Made it last night.. didn’t have Romano cheese but added some shredded Italian cheese mix. Thank you for this recipe, will be a new favorite. Can’t wait to try more of your recipes.
Chef Dennis Littley says
I’m very happy to hear you enjoyed my zucchini blossoms! I hope you find more delicious recipes on my website to try
Megan C says
Delicious! The batter for coating was delicious and became a beautiful, crispy brown.
Diane W says
The best recipe for zucchini flower blossoms! So gourmet! So delicious! Just perfect! We grow zucchini and have so many blossoms; I pick the male blossoms and love to fry them.
Amy B says
I’m growing squash blossoms just to enjoy this treat! ☺️
J Antonacci says
I have made these many times! Each time they they ate more amazing. Eavryone loves them.
Chef Dennis Littley says
I’m happy to hear you enjoyed my zucchini blossoms recipe, I absolutely love them!
Tanu says
Great Recipe! I had never dared to make this although we get some lovely zucchini flowers in the supermarket here. Finally I did! I stuffed mine with Gruyère and Parmiggiano as I did not have ricotta and they turned out just as good. My coating was a tad thick so next time I know what to do. I would like to know why we add the egg in the stuffing mixture though?
Chef Dennis Littley says
The egg is only necessary if you’re using ricotta. The egg binds it together. Stuffing the way you did, you can leave out the egg.