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Stuffed Zucchini Flowers

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer
Servings: 4


  • 16 fresh zucchini courgette flowers
  • 3/4 cup (90 gr) flour
  • 3 large eggs
  • Salt to taste
  • 1/4 cup (60 ml) milk
  • 6 oz (185 gr) mozzarella, chopped
  • 3 tablespoons (25 g) drained capers
  • 1 oven-dried tomato chopped
  • 1 tablespoon chopped fresh basil
  • Vegetable oil for deep frying


  • Gently pull the stamen out of each zucchini flower. Set the flowers aside.
  • Beat the flour, eggs and salt together in a bowl until they are smooth. Beat in the milk.
  • Set the batter aside.
  • Mix the mozzarella, capers, tomato, and basil together and fill the inside of each zucchini flower with some of this mixture.
  • Fold the ends of the petals over the filling to enclose it.
  • Heat the oil to a depth of 2 inches (5 cm) in a heavy saucepan or a wok.
  • Dip the stuffed zucchini flowers into the batter, allowing any excess to run off.
  • Fry the zucchini flowers until they turn light gold, 6 to 8 minutes.
  • Drain them on absorbent paper as they are done.
  • Sprinkle them lightly with salt and serve them while they are still warm.