It’s wonderful when you can eat more than one part of a plant and the zucchini is one of them.  The
flowers can also be eaten and when stuffed with a lovely filling, they make a lovely entree snack.
The zucchini plant has male and female flowers with the female flowers setting the fruit.  You can
eat either flower but I would suggest you choose the male flowers.  Once you remove the stamen,
before stuffing, use the pollen to fertilize any female flowers that might need it.  Generally the
plant will produce more male flowers within days, so your zucchini supply shouldn’t be compromised. 
Easy Pan-Fried Zucchini Flowers 
Serves 4


For the batter

1 cup unbleached all-purpose flour
1/2 teaspoon sea salt
3/4 cup warm water
1 large egg

Pan Fried Zucchini Flowers

For the stuffing

1 large egg – lightly beaten
1 cup fresh ricotta cheese
1 shallot – skinned and finely chopped
3 tablespoons finely chopped garden herbs (Italian parsley, basil, oregano, thyme and sage)
1/2 teaspoon sea salt
20 medium fresh zucchini flowers



Step 1: In an open bowl mix the flour, salt and water in a large bowl. Set aside and let stand for 1 hour. Just
before dipping the flowers into the batter, whisk in the egg.

Step 2: In a bowl mix the egg, ricotta, shallot, herbs, salt and pepper until well blended and set aside.

Step 3: Make a slit lengthwise in each flower and remove the stamen. Using a teaspoon, fill the cavity of each
flower ensuring not to overfill and twist the petals so that the stuffing is held safely inside the flower. Set aside.
Step 4: Heat a large frying pan to high heat. Add 2-3 cm of oil. When the oil is hot, dip each flower in the batter
and add them to the pan.  Sauté for 2 to 3 minutes until golden. Flip the flowers and continue to sauté for 1 to 2
minutes until golden. Remove from pan and drain on paper towels. Repeat until all flowers have been used,
reducing the heat when the pan gets very hot so the oil doesn’t burn. Alternatively, use 2 pans.

The flowers must be served piping hot, they become soggy as they cool.