Fiori di Zucca Fritti

Light, crispy, and so full of flavor they’ll transport you straight to Italy with just one bite!

By Giovanni Siracusa

@unpezzoditalia

July 03, 2025

Fiori di Zucca Fritti

By Giovanni Siracusa

Ingredients

12

fresh zucchini flowers
8

oz mozzarella (or another mild, melty cheese), chopped
1

cup 00 flour
1

tsp sugar
1

cup cold sparkling water (add more as needed for consistency)
6

anchovy fillets in oil, halved (optional)
Pinch of fine sea salt
Peanut oil, for frying

Instructions

TOTAL TIME

30 minutes

12 servings

Crisp on the outside and gooey in the center. This is Italian summer snacking done right!

A bowl of zucchini flowers, a bowl of flour, and a ball of mozzarella cheese with a knife on a cutting board are arranged on a crocheted tablecloth. Greenery is visible in the background.

STEP 1

Gently clean each zucchini flower by removing the inner pistil and trimming the stem. Be careful not to tear the petals.

A wooden cutting board holds two rows of squash blossoms and a pile of sliced white cheese, set on a white crocheted tablecloth. Green leaves are visible in the background.

STEP 2

Stuff each flower with a small piece of mozzarella and half an anchovy fillet (if using). Lightly twist the petals to close.

A hand stuffs a fresh squash blossom with a piece of cheese. Sliced cheese and several unstuffed squash blossoms are on a wooden cutting board in the foreground. A lace tablecloth and greenery are in the background.

STEP 3

In a bowl, whisk the flour, sugar and a pinch of salt. Slowly add the sparkling water while whisking until you get a smooth, fluid batter. It should be thicker than water, but still light.

A person stirs a thick, creamy batter in a wooden bowl using a spoon. The person is wearing a dark, pinstriped apron, and the bowl is placed on a white countertop.

STEP 4

Heat up your frying oil. Dip each stuffed flower into the batter, twisting as you pull up letting the excess drip off.

A close-up of a hand dipping a vegetable stick into a thick, creamy batter in a wooden bowl on a kitchen counter.

STEP 5

Fry the flowers in batches, without crowding the pan. Cook until they’re puffed and golden, about 2-3 minutes per side.

A pile of golden, crispy fried zucchini flowers rests on a white paper towel, absorbing excess oil. The flowers are slightly irregular in shape and appear freshly cooked.

STEP 6

Drain on paper towels and sprinkle with a touch of salt while still hot.

Serve immediately with a chilled glass of Gratsi White! These are the kind of fritti that make you stop and close your eyes on the first bite. Buon Appetito!

A plate of golden fried zucchini flowers sits on a lace-covered table next to a glass jar of sugar, a glass of white wine, and a black-and-white photo book. Green leaves are visible in the background.

Fiori di Zucca Fritti

Fiori di Zucca Fritti