Deep-fried Zucchini Flowers

The best deep-fried zucchini flowers I’ve ever tasted were served at Ristorante Buon Ricordo in the Sydney suburb of Paddington. They weren’t filled, just coated in a very light yeasted batter, deep-fried in olive oil and well salted! I used to drive chef-patron Armando Percuoco crazy by asking for them out of season. “Yes, Roberta,” he said one night, “I’ll go and ask God to make some zucchinis bloom just for you!” Well spring is the season for beautiful zucchini flowers – the male ones with the thin stems and the female ones with the baby zucchini attached, both perfect for this recipe. They’re quick and easy to prepare without a filling, and the bonus is you can eat more of them this way! This recipe makes more batter than you need, but it’s tricky measuring anything less than ¼ teaspoon of yeast; see FAQ below for suggestions on using the excess. The bubbling yeast makes me think of sparkling wine, and a glass of Lo Sparviere Franciacorta Rosé Monique makes a fine accompaniment to these delicious deep-fried zucchini flowers. Buon appetito e buon ricordo! And if you’d like to try your hand at filled zucchini flowers, see the video below.

Serves 4 as a starter

Ingredients

1.25g (¼ teaspoon) instant dried yeast
¾ cup lukewarm water (180ml)
100g plain flour (3½oz)
12 zucchini flowers
Olive oil, for deep-frying
Salt flakes, to taste

Method

Combine yeast and water and set aside for 5–10 minutes, until yeast starts to froth.
Sift in flour and combine to form a thin batter.
Cover with a clean, dry cloth and set aside in a warm spot for 30–60 minutes.
Meanwhile, gently open the petals and pinch out the pistil (female flowers) or stamen (male flowers) from the centre.
Heat oil in a deep-sided frying pan or wok.
Working in batches so as not to overcrowd the oil, hold each flower by the end of the zucchini or stem, swirl through the batter, drain off the excess and lower into the oil.
Fry for a couple of minutes, until crisp, then drain on a paper towel-lined rack.
When all flowers are cooked, pile onto a platter, sprinkle generously with salt and eat immediately.

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Ricotta-Filled Zucchini Flowers

FAQ

Is olive oil good to fry in?

Frying in olive oil may seem indulgent, but it gives a great flavour. If you only have a good extra virgin olive oil on hand, you can fry in a blend of that and neutral vegetable oil.

Can you reuse oil for frying?

Yes. Strain the cooled oil through a clean cloth or paper filter and store in a sealed container in the fridge to use again a couple of times within a month or so.

What can you do with leftover batter?

Store leftover batter covered in the fridge for up to a week and buy more flowers or use it to make bread: add enough plain flour to form a dough, knead for a few minutes until smooth, shape into a loaf or rolls and bake at 180°C (350°F) for 20–30 minutes, until well coloured.

What Other Travellers Say

I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!

Had a fabulous time on Roberta’s back to back tours of Southern Italy and Veneto – good to revisit some places I knew well, like Rome and Venice, and discover new ones, like Matera and Padua. Fantastic and varied food experiences, great cooking classes, met interesting wine makers, restaurateurs and other food artisans and drank some beautiful wines. Highly recommend both tours – and doing them together. I’ll definitely be doing another tour with Roberta.

My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.

Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.

Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.

I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.

We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.