These are so easy and just delicious. You can use either the male flower (with just the stem attached) or the female (with a baby zucchini attached). A little prosciutto chopped up is a lovely addition to the stuffing.


  • 6 zucchini flowers

  • 100g ricotta

  • 20g parmesan, grated (optional)

  • Half a bunch of chives, snipped into tiny batons

  • 1 handful flat leaf parsley, finely chopped

  • Grating of nutmeg

  • Salt

  • 250g plain flour

  • 450ml sparkling mineral water, very cold


  • 1.

    Combine cheese, herbs and a little nutmeg in a bowl. Taste and check if it requires more salt.

  • 2.

    Gently ply open the zucchini flowers petals to check for insects and remove stamen or pistil.

  • 3.

    Cut the corner from a plastic freezer bag to make a piping bag. Add the cheese mix to the bag and squeeze through the hole into the flowers. Set aside.

  • 4.

    Heat oil in a saucepan. You will know it is hot enough when bubbles appear on the back of a wooden spoon that is dipped in the oil.

  • 5.

    While the oil is heating place flour in a bowl and then whisk in the cold mineral water. Don't get too pedantic about small lumps.

  • 6.

    Dip the stuffed zucchini flowers into the batter and then remove giving them a little twirl allowing the excess batter to drip off.

  • 7.

    Deep fry immediately in hot oil.

  • 8.

    Scatter with a little extra grated parmesan and serve.

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Posted by Patricia94Report
SOunds easy and definitly will try it.
Posted by RE14Report
A winner. the kids will love it!
Posted by Report
OMG. It was delicious. So easy.Im very proud of myself. I also added a cup full of mozerella shredded cheese and I had filling left over so I stuffed banana chillies. Delicious. Thank you for a perfect receipe