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Fried Zucchini Flowers

This recipe comes from Chef Jonathan Arthur of Italy with Relish (Italian cooking holidays)

"I have always seemed to find myself by accident or design, in a kitchen. As the youngest child of a farming family in Cornwall I was always the one helping my mother make butter, bread and of course pasties. As a teenager in school we were allowed to chose between metalwork or domestic science, as the former was taught by a notorious sadist and the latter was full of girls and I was the only boy in the cooking class" - Italy with Relish web site


Zucchini flowers
Zucchini (Courgette)
3 eggs
Plain flour
1/2 lt milk
Sunflower oil


  • Whisking the flour and eggs into the milk to form a batter, allow to rest for at least half an hour in the fridge.
  • Clean the flowers and pick out the stamen trying not to break the flower. If you do not have quite enough flowers you can always thinly slice the zucchini with a potato peeler and fry these.
  • The flowers can be stuffed with anchovies, mozzarella or anything else you can think of.
  • Dredge the flowers though the batter, allow any excess to drip off then fry swiftly in the oil.
  • This should be almost at it's smoke point. Do not try to put too many in the pan at once.
  • Dry afterwards on kitchen roll. They should be eaten when still hot.

Chef Jonathan Arthur
Italy with Relish