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Battered Zucchini Flowers

Battered Zucchini Flowers

Looking for appetizer ideas? Try this Italian speciality: battered and fried zucchini flowers are a delicious way to welcome your guests at your table.

15 August, 2018
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Dietary Consideration

serves for


total time

0 HR 30 MIN


Vegetable oil
1 1/2 l, or sunflower
All purpose flour
90 g
1/2 tsp
150 - 175 ml, sparkling, chilled
Zucchini flowers
12, sometimes called blossoms
leaves to garnish


How to make battered zucchini flowers

  • Heat the oil in a large, heavy-based saucepan to 180°C  using a kitchen thermometer to accurately gauge the temperature.
  • Whisk together the flour and salt in a mixing bowl.
  • Slowly whisk in enough sparkling water to make a pourable batter; it shouldn't be totally smooth.
  • Dip the zucchini flowers into the batter, letting the excess drip off.
  • Deep-fry 2-3 at a time until golden and crisp, about 2-3 minutes.
  • Remove from the oil and drain on kitchen paper.
  • Season with a little flaked salt.
  • Repeat step 3 for the remaining zucchini flowers.
  • Serve hot with a garnish of radicchio leaves.

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