Fried Zucchini Flowers

3.34 from 3 votes

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When zucchini is in season, these Fried Zucchini Flowers are a must. Zucchini flowers, often an overlooked 💎 gem in the garden, take center stage in this simple dish. Whether you’ve had fried zucchini flowers before or are new to their delicate flavor, this recipe is the perfect introduction. Adaptable and beloved by my family, these flowers can be enjoyed in so many ways, from stuffed with cheese to incorporated into fritters or topping 🍕 pizzas. With their crispy outside and tender inside, each bite of these Fried Zucchini Flowers is a celebration of a summer treat.

Why You’ll Love Fried Zucchini Flowers

You are seriously missing out if you have never tried Fried Zucchini Flowers. You’re going to fall in love with these tasty golden and fried flowers. Whether you’re snacking on them on your own, sharing with friends, or getting creative with toppings, these flowers promise a delicious taste of ☀️ summer in every bite. Let me know in the comments what your favorite way is to make zucchini flowers.

How to Prepare Fried Zucchini Flowers

💦 Check zucchini flowers for insects and rinse if necessary. Dry them well.

☀️ The best time to pick flowers is in the morning when they are open. You can remove the inner stem if desired.

🥣 Mix flour, baking powder, and salt in a bowl. Gradually add soda water until you have a pancake-like batter consistency.

🔥 Heat oil in a pan with high sides until hot. Test readiness by adding a bit of batter, it should sizzle.

🍳 Dip each flower in batter, coating well but shaking off excess. Fry in batches of 6-7 flowers.

♨️ Fry each side for 30-60 seconds, until crispy. Drain on paper towels and repeat frying until all flowers are done.

🧂 Serve with extra salt or tzatziki dip. Enjoy!

Nonna’s Tip 🌿

The stamen is the inside of the flower covered in pollen which is optional to remove. Most people remove it because it can cause digestive upset but I never remove them and we eat the flower whole.

Fried Zucchini Flowers

Variations and Substitutions for Fried Zucchini Flowers

These Fried Zucchini Flowers can be easily customized to suit your taste preferences or dietary needs. Remember if you are changing or adding ingredients you may have to experiment and adjust the quantities.

  1. Instead of plain zucchini flowers, you can stuff them with 🧀 cheeses like ricotta, mozzarella, or goat cheese before frying.
  2. Add fresh or dried chopped 🌿 herbs like basil, parsley, or thyme to the batter.
  3. Use a gluten-free flour blend and gluten-free baking powder to make the recipe suitable for those with gluten sensitivities or allergies.
  4. Add a pinch of cayenne pepper or chili flakes to the batter for a 🔥 spicy kick.

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Common Questions

What is the difference between the flowers?

Male flowers of a zucchini plant are the ones with short stems; female flowers have longer stems and a zucchini-like fruit at the base of the flower.

what is the stamen and Should I remove it before frying?

The stamen is the inside of the flower covered in pollen which is optional to remove. Most people remove it because it can cause digestive upset but I never remove them and we eat the flower whole.

what type of oil should I use for frying?

For making Fried Zucchini Flowers, you’ll want to use an oil with a high smoke point and a neutral flavor, such as vegetable oil, canola oil, or sunflower oil. These oils can withstand the high heat needed for frying without imparting a strong taste to the dish.

How can you tell if the oil is hot enough for frying?

You can test the oil’s readiness by adding a small amount of batter to it. If the batter sizzles upon contact with the oil, it’s hot enough for frying.

can I stuff the zucchini flowers with anything before frying?

Yes, you can certainly feel free to stuff the zucchini flowers with cheese, ricotta, or anything way you like.

How can i make these gluten-free?

If you are gluten-free, you can try a 1-1 gluten-free all-purpose flour instead.

How can I adjust the batter for allergies or ingredients I have on hand?

You can use beer or water instead of soda water so feel free to improvise. If you want to add one egg to the batter you are more than welcome to but I left it out for anyone that has allergies.

Where can I find Zucchini flowers?

You can only find zucchini flowers if zucchini are in season and you are growing them, or possibly at a farm, farmers market, or an Italian store.

Fried Zucchini Flowers

Fried Zucchini Flowers

Fried Zucchini Flowers are delicious, delicate and a must-try when zucchini are bursting from your summer gardens.
3.34 from 3 votes
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes


  • 24 male zucchini flowers , females are on top of a baby zucchini and males have a stem
  • 1 cup all-purpose flour
  • ½ teaspoon salt , to taste
  • ½ teaspoon baking powder
  • 1 cup soda water, as needed
  • 2.5 cups oil , for frying (I used avocado oil)


  • If you are using zucchini flowers from the garden be sure to check for any insects and run them gently under water to rinse it out if needed. Pat them dry or set them on paper towel. The best time to pick and use the flowers from the garden is in the morning when the flower has opened. Feel free to also remove the inner stem which is called the stamen if you wish.
  • Grab a bowl and add the flour, baking powder, and salt and give it a mix. Gradually add in the soda water and stir until you have the right consistency. The batter shouldn’t be too thick or too thin. It should be pancake-like and be able to coat the flowers beautifully. If it’s too thick, you can thin it out with a little bit of soda water at a time, and if it’s too thin, you can add a touch more flour.
  • In a pan with higher sides add the oil and make sure it gets hot. I like to heat up my oil on high heat and then I reduce my heat to medium-high once it’s hot. You can test and see if the oil is hot by adding a little bit of batter from your fork and if it sizzles, it’s ready.
  • Begin to dip each flower into the batter coating it well and gently shaking off some of the excess. Gently place the coated zucchini flower in the oil and continue to do the same with the rest. You will need to fry in small batches so don’t overcrowd the pan. I fry 6-7 flowers at a time.
  • Fry each one for 30-60 seconds on each side or until it has puffed up and is nice and crispy.
  • Remove them onto a plate or dish lined with paper towel and continue to fry in batches until they are all done.
  • Enjoy with some extra salt on top if needed or even a creamy refreshing dip like tzatziki.



Calories: 1352kcal, Carbohydrates: 24g, Protein: 3g, Fat: 140g, Saturated Fat: 10g, Polyunsaturated Fat: 39g, Monounsaturated Fat: 89g, Trans Fat: 1g, Sodium: 357mg, Potassium: 35mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 1IU, Calcium: 37mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Side Dish, Snack
Cuisine: Italian
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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