Zucchini flowers are a delicate and beautiful treat, celebrated for their unique texture and subtle flavor. These vibrant squash blossoms, shaped like tiny golden bells, are a staple in Mediterranean cuisine. Their soft petals are tender yet sturdy, making them ideal for holding a filling. When fried, the flowers develop a light, golden crunch that pairs perfectly with their natural sweetness. The batter is simple, designed to highlight the delicate taste of the blossoms while adding just enough crispness to create a satisfying texture. Two secret ingredients in the batter play a key role in achieving this balance, enhancing the natural flavors of the flowers while adding an extra layer of texture and depth. Perfect as a warm appetizer or side dish, fried zucchini flowers bring a fresh and seasonal touch to the table.
To print the recipe:
Ingredients
10 zucchini flowers
1 cup – 125 g flour all purpose
1 tablespoon semolina flour this is the secret to make them extra crispy
1 cup – 250 ml fresh water or sparkling water
2 sachets saffron
vegetable oil for frying
mozzarella and ham optional for the filling
Introduction (0:00)
Fried squash blossom challenge (0:38)
Ingredients (1:07)
How to buy the right flowers Male vs Female (1:17)
How to clean them (2:27)
Preparing the batter (2:57)
Choosing the filling (3:43)
Composing the flowers (3:57)
Frying the flowers (4:22)
Serving them (4:38)
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