Stuffed zucchini flowers (fiori di zucca ripieni) are one of Italy’s best-kept culinary secrets. Delicate, golden blossoms filled with creamy cheese and herbs, lightly battered, and fried until crisp—this dish is both visually stunning and insanely delicious. Whether you’re impressing guests or just treating yourself, these flowers are a garden-to-table gourmet experience.
have you ever dined in Italy and come across this appetizer on the menu it’s called Fiori Dizuka Ripeni which means stuffed zucchini flowers they’re prized for their unique flavor and incredible versatility in the kitchen but don’t be fooled by their seemingly fragile nature these blossoms have a delightful crunch when you bite into them and a taste that’s subtly sweet and incredibly fresh it’s like biting into sunshine the most common variety is the yellow zucchini flower but keep an eye out for the beautiful purple ones too these flowers are edible so there’s no need to discard them after they’ve bloomed instead they can be transformed into a dectable appetizer or even a main course so here’s how you make this classic Italian recipe first start by prepping your zucchini flowers rinse them under cool water gently pat dry with paper towels and remove the stammans that are inside next in a bowl mix together the ricotta parmesan lemon zest herbs salt and pepper until smooth the filling shouldn’t be too thick so if it’s a bit stiff you can add a splash of milk to loosen it up now it’s time to stuff the flowers using a small spoon or a piping bag fill each flour with about 1 tsp of the cheese mixture gently twist the top of the flour to seal it in next let’s prepare the batter in another bowl whisk together the flour sparkling water and salt until just combined once the oil is hot dip each stuffed flour into the batter letting any excess drip off [Applause] fry them in batches if you have to so that the oil temperature doesn’t drop remove the fried flowers from the oil using a slotted spoon and drain them on a plate lined with paper towels and finally serve the flowers hot you can sprinkle them with some sea salt and extra Parmesan cheese and garnish with lemon wedges if you like these stuffed zucchini blossoms are best enjoyed when they’re fresh and hot off the fryer they’re incredibly delicious and their golden color makes them a real feast for the eyes whether you’re impressing your guests or having a special night in these flowers are sure to steal the show if you love Italian cuisine zucchini flowers or have any other blooming good recipes share them with us in the comments below until next time happy cooking