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+ servings
zucchini blossoms

Roman style fried zucchini blossoms (video + tips for harvesting & frying)

Kelly Leonardini
In this Roman style recipe, zucchini blossoms are stuffed with mozzarella and anchovies, then dipped in beer batter and fried until golden. Recipe from Cuisines, Corkscres & Cultures by Gina Zarcadoolas.
Prep Time 10 mins
Cook Time 5 mins
Course Appetizer
Cuisine Italian
Servings 15 servings


  • Deep frying pan or pot


  • 12-15 zucchini or squash blossoms
  • fresh mozzarella cheese about 1 TBSP per blossom
  • 2 oz anchovies in olive oil cut in half
  • 1 cup all-purpose flour
  • 1 cup beer a pale lager, such as Peroni (or sparkling water)
  • salt (not too much since anchovies are salty)
  • pepper to taste


For the batter

  • Mix together the flour and beer until a smooth batter forms. (You could also use sparkling water).
  • Add salt & pepper to taste. Go light on the salt since canned anchovies are already salty.

Prepare the zucchini blossoms

  • Clean the zucchini blossoms either with a paper towel, or by submerging them in cold water very gently (especially if there are bugs).
  • If desired, cut out the stamen or pistil (center of the flower that contains the pollen). Some people leave it in, so it's up to you!
  • Trim off the petals at the base of the flower and trim the stem all the way off or leave an inch or two if preferred.
  • Stuff the blossoms with a mozzarella ball or a piece of fresh mozzarella cheese and half of an anchovy.
  • Pinch the ends of the flower petals together and twist them like a candy wrapper to close.
  • Dip the stuffed blossoms in the batter one by one to coat.

To fry the blossoms

  • In a deep frying pan or pot, cover the bottom of the pan with oil (around 2 inches).
  • Heat the oil to between 350-375° Fahrenheit or 165-185° Celsius. You can use a thermometer to adjust the heat accordingly to maintain the perfect temperature.
  • Drop several stuffed blossoms into the hot oil. Allow them to cook for 2-3 minutes on one side. Flip and cook for around 2 minutes or until golden.
  • Using a strainer or skimming spoon, remove the blossom and put it on a plate lined with a paper towel to soak up any excess oil.
  • Serve immediately! Zucchini blossoms are best enjoyed hot and do not keep.
  • Buon appetito!



Recipe from Cuisines, Corkscrews & Cultures: A Treasury of Recipes, Wine Pairings and Travel Lifestyles  by Gina Zarcadoolas
Keyword fried, summer, zucchini blossoms
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