See the Recipe. Maura McEvoy

(Fiori di Zucca Ripieni)

Zucchini and other squash blossoms are fried all over Italy—stuffed or not—but this recipe came from a restaurant in Castel Gandolfo, near Rome.

Stuffed and Fried Squash Blossoms Stuffed and Fried Squash Blossoms
Squash blossoms are delicate and delicious, with a hint of flavor from the squash itself.
Yield: serves 6-8


  • 24 zucchini blossoms
  • 34 lb. mozzarella
  • 12 anchovy filets
  • 4 eggs
  • 1 cup flour
  • Freshly ground black pepper
  • Vegetable oil
  • Salt


  1. Remove stems and stamens from zucchini blossoms; wash blossoms and pat dry.
  2. Cut mozzarella into small dice, coarsely chop anchovy filets, and combine in a mixing bowl. Stuff each blossom with mixture and twist petals to retain stuffing.
  3. Beat eggs in a small bowl. Pour 1 cup flour with freshly ground black pepper into a second shallow pan. Heat 2 12” vegetable oil in a skillet over high heat until very hot.
  4. Working in small batches, dredge each stuffed blossom in flour; dip into eggs, turning to coat well, then dredge in seasoned flour. Fry blossoms, turning frequently, until crisp, 3–5 minutes. Drain on paper towels, sprinkle with salt, and serve immediately.