Deep-fried Zucchini Flowers

Discover more Italian regional specialties on one of my small-group food & wine tours to Italy
Deep-fried Zucchini Flowers - Easy vegetarian recipes

The best deep-fried zucchini flowers I’ve ever tasted were served at Buon Ricordo Restaurant 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 stem 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! 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
  • 100g plain flour
  • 12 zucchini flowers
  • Olive oil, for deep-frying
  • Salt flakes, to taste
Method
  1. Combine yeast and water and set aside for 5–10 minutes, until yeast starts to froth.
  2. Sift in flour and combine to form a thin batter.
  3. Cover with a clean, dry cloth and set aside in a warm spot for 30–60 minutes.
  4. Meanwhile, gently open petals and pinch out the pistil from the centre of the flowers.
  5. Heat oil in a deep-sided frying pan or wok.
  6. 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.
  7. Fry for a couple of minutes, until crisp, then drain on paper towel.
  8. When all flowers are cooked, pile onto a platter, sprinkle generously with salt and eat immediately.
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Ricotta-Filled Zucchini Flowers

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What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
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!
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
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.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
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.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
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.
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