Fried Zucchini Flowers in Batter (Fiori di zucca in pastella)

An irresistible crispy and summer recipe

Fried Zucchini Flowers in Batter (Fiori di zucca in pastella)

Fried zucchini flowers in batter are a classic of Italian cuisine. Crispy, golden, and delicate inside, they make the perfect appetizer or finger food. Here’s how to prepare them with a light, airy batter that keeps them crisp without feeling heavy.

🍽️ Serves: 4

⏲️ Time: 25 minutes

🧺 Ingredients:

• 30 zucchini flowers

• 5 tablespoons all-purpose flour

• 1 teaspoon baking powder

• 200 ml very cold sparkling water

• A pinch of salt

• Seed oil (enough for frying)
  

🥣 Instructions:

1. Clean the zucchini flowers Gently remove stems and pistils, rinse only if needed, pat dry. Handle carefully—they’re fragile. 👉Click here to find out how to clean the Zucchini Flowers.
   

2. Prepare the batter

   In a large bowl, mix flour and baking powder. Gradually add cold sparkling water, whisking to avoid lumps. Add salt and mix until smooth and slightly runny.
   

3. Heat oil

   Pour enough seed oil in a deep pan, heat to 170–180°C. Test with a drop of batter—if it sizzles and rises, it’s ready.
   

4. Fry flowers

   Dip each flower by the top into the batter, coating evenly. Let excess drip off, then fry until golden and crispy (~2 minutes each side). Do this in batches.
   

5. Drain and serve

   Place on paper towels, sprinkle with salt, serve warm.
   

💡 Tips:

• The secret for a light, airy batter is to use very cold sparkling water.

• If pistils are hard to remove, cut flowers from one side to remove it, then press petals together before dipping in the batter.

• For thicker batter, add 1 tablespoon more flour.

• Vegan option: replace baking powder with a pinch of baking soda.