Fried Zucchini Flowers - Fiori di Zucca Fritti
  • 12 fresh zucchini flowers, picked on the day you are using them
  • 12 fluid ounces of cold Pellegrino or other cold sparkling water
  • 1¼ cup of all purpose flour - I used OO Flour imported from Italy
  • Fine sea salt
  • Freshly ground black pepper
  • Sunflower oil, quanta basta
  • Flakey sea salt
  1. The zucchini flowers should be inspected for any sign of dirt or insects, if you see anything suspicious simple wipe away. Be sure to carefully open the blossom and look inside as well. Do not, under any circumstances wash the flowers. Set aside.
  2. Heat about 1 inch of sunflower oil in a heavy skillet over a medium-high flame, I prefer to use a well seasoned cast iron skillet.
  3. Pour the cold sparkling water into a medium sized bowl. Using a whisk begin to add the flour about ⅓ of a cup at a time, gently whisking as you do not want to loose the bubbles. Season with the fine sea salt and some freshly ground black pepper. The batter should be similar to a rather thin pancake batter.
  4. Set the batter and the flowers along with a paper towel lined tray along side the skillet with the hot oil. Place 6 of the flowers into the batter, completely submerging them. One at a time pick up the flowers insuring that each is well coated with the batter but allowing any excess batter to drip back into the bowl. Place the coated flowers into the hot oil, always away from you until you have done so with all 6. Allow the blossoms to fry until lightly golden on one side, then turn each using a set of tongs until the second side is golden. Remove to the paper towel lined tray to absorbs some of the oil, turning once. Immediately repeat with the next 6 blossoms.
  5. Transfer the fried blossoms to a serving plate while still hot, sprinkle with flaky sea salt and serve immediately with a chilled glass of prosecco.
Recipe by LaBellaSorella at