Food And Drink, Recipes

Taste of the County: Zucchini Flowers 

Zucchini Flowers

Antipasto will never be the same.  This authentic Italian recipe has been in my family forever. I can’t describe how this stirs up so much emotion for me. As a little girl I watched my mom and nonna make these delicious zucchini flowers.

I’m thrilled to share this quick, easy, delicious appetizer with you. Let me know in the comments if you have ever eaten zucchini flowers.



  • 12 zucchini flowers @raymontberries
  •  mozzarella, cut in 12 cubes
  • capers
  • 1/2 cup all purpose flour
  • 1 large egg
  • 1/4 cup grated Parmigiano cheese
  • 3 cloves garlic, finely chopped
  • 2 tablespoon fresh mint and basil finely chopped
  • 3/4 cup water
  • Arbequina olive oil for frying @dressedbyanolive


Wash the zucchini flowers under fresh water.

Gently open the petals of each flower.

Insert 2 capers, and 1 cube of mozzarella.

In a bowl, prepare the pastella (batter).

Mix flour, eggs, garlic, mint, cheese and water.

Dip the flower in the pastella.

Fry in hot oil.

Fry the flowers on both sides until they turn golden.

Serve immediately.


Any leftover pastella? Don’t throw it away!

Pour it in the hot oil and fry it.



On Instagram:

Zucchini Flowers

Click here to find more delicious recipes at @rbm_cooking

All photos by Rosa Basile-Marrello

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