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Fried Zucchini Flowers Stuffed with Cheese (Italian Style)
4.9 from 72 votes

Fried Zucchini Flowers Stuffed with Cheese (Italian Style)

These Italian-style fried zucchini flowers are delicately stuffed with small mozzarella slices and optionally anchovies, then dipped in a simple flour batter and pan-fried until crisp. The batter is made with flour, salt, milk, and water, whisked to a thick consistency. The stuffed flowers yield a tender cheesy center with a light, crispy coating and subtle olive oil flavor.

Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 8
Calories: 149 kcal
Course: Appetizer
Cuisine: Italian

Ingredients

  • ⅓ cup flour
  • ¼ tsp salt
  • 3 oz water (sparkling water is optional)
  • 1 tsp milk
  • 8 zucchini flowers (or as many as you want to make)
  • 8 small mozzarella cheese cut to the size of the flowers, slices
  • 8 anchovies (optional)
  • extra virgin olive oil (as needed for frying)

Instructions

    Cup of Yum
  1. Make the batter by putting the flour and salt in a bowl or tray where you can dip the flowers into. Add the milk, then gradually add the water a little at a time and beat with a whisk or fork. Keep adding the water until a thick consistency is reached. Whisk for at least 2 minutes and set aside.
  2. Remove the pistil and stem of the flowers, then rinse gently and dry on paper towel. It’s okay if they tear a little or you open them completely. It’s easier to make sure there’s no dirt or bugs inside this way.
  3. Place a piece of cheese inside each flower. It's okay if a little sticks out, but it's better if the cheese is completely covered. (Add an anchovy on top of the mozzarella, if using.)
  4. Fold the zucchini flower around the cheese. They are very compliant, so this isn't difficult.
  5. At this point, heat a frying pan over medium hight heat with a generous amount of olive oil (no need to deep fry, though.) Next, dip the stuffed zucchini into the batter and coat evenly.
  6. Remove with a fork, let excess batter drip off. Place directly into the hot frying pan. Continue to do this with each stuffed flower.
  7. Fry for a about 2 minutes, then flip over to fry the other side. As you can see, if a little of the cheese oozes it, it won't ruin the end result. When cooked, moved to a paper towel lined plate. Although these can be eaten when cold, they're oh, so much better when they're hot!

Notes

  • Remove the pistil and stem carefully and wash flowers gently to avoid tearing but open fully if needed to check for dirt or insects.
  • The batter amount is generous; only use enough to coat the flowers well and reserve the rest for other frying needs.
  • Adding sparkling water or a pinch of baking soda to the batter is optional and can give a lighter texture but is not traditional.

Nutrition Information

Serving 1 fried zucchini flower Calories 149kcal (7%) Carbohydrates 5g (2%) Protein 8g (16%) Fat 11g (17%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Cholesterol 27mg (9%) Sodium 409mg (17%) Potassium 55mg (1%) Fiber 0.1g (0%) Sugar 0.4g (1%) Vitamin A 244IU (5%) Vitamin C 1mg (1%) Calcium 164mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 149

% Daily Value*

Serving 1 fried zucchini flower
Calories 149kcal 7%
Carbohydrates 5g 2%
Protein 8g 16%
Fat 11g 17%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Cholesterol 27mg 9%
Sodium 409mg 17%
Potassium 55mg 1%
Fiber 0.1g 0%
Sugar 0.4g 1%
Vitamin A 244IU 5%
Vitamin C 1mg 1%
Calcium 164mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.