Stuffed Zucchini Blossoms (Fiori di Zucca Ripieni)

Name: Stuffed Zucchini Blossoms (Fiori di Zucca Ripieni)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italy
Ingredients: 12 fresh zucchini blossoms, stamens removed, gently wiped clean; 4 oz (115 g) fresh mozzarella (fior di latte or low-moisture mozzarella), drained and cut into 12 small strips; 6 anchovy fillets in oil, drained and halved lengthwise; 1 cup (120 g) all-purpose flour; 1 cup (240 ml) cold sparkling water, plus extra if needed; 1/2 tsp fine sea salt, plus extra for sprinkling; Vegetable or olive oil, for deep-frying (about 4 cups/960 ml); Lemon wedges

Fiori di zucca ripieni Say it: FYOH-ree dee TSOOK-kah ree-PYEH-nee

By the Passport Plate editors. Published November 2, 2026.

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A Roman classic and one of Italy’s most delicate antipasti, fiori di zucca ripieni are tender zucchini blossoms filled with creamy mozzarella and a salty anchovy, then dipped in a thin, crisp batter and fried until golden. They are a summer specialty, made when zucchini plants are flowering, and appear on trattoria menus and home tables alike. The blossoms taste sweet and vegetal, the filling milky and savory, the crust light and crackly. Work quickly and handle the blossoms gently.

Stuffed Zucchini Blossoms (Fiori di Zucca Ripieni)

Fiori di zucca ripieni

Pronounced FYOH-ree dee TSOOK-kah ree-PYEH-nee

Serves: 4
Prep: 25 min
Cook: 20 min
Total: 45 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten, milk, fish. Check labels on packaged ingredients.

Ingredients

4 servings

For the blossoms

12 fresh zucchini blossoms, stamens removed, gently wiped clean
4 oz (115 g)115 g (4 oz) fresh mozzarella (fior di latte or low-moisture mozzarella), drained and cut into 12 small strips
6 anchovy fillets in oil, drained and halved lengthwise

For the batter

1 cup (120 g)120 g (1 cup) all-purpose flour
1 cup (240 ml)240 ml (1 cup) cold sparkling water, plus extra if needed
1/2 tsp fine sea salt, plus extra for sprinkling

For frying

Vegetable or olive oil, for deep-frying (about 4 cups/960 ml)

To serve

Lemon wedges

Method

Gently open each zucchini blossom and remove the stamen or pistil from the center. If needed, wipe the petals with a damp paper towel; do not wash unless necessary, as water can make them soggy.
Insert one strip of mozzarella and one piece of anchovy into each blossom, then twist the top petals closed to enclose the filling. Work carefully, as the petals tear easily.
In a medium bowl, whisk together the flour and 1/2 teaspoon salt. Slowly pour in the cold sparkling water while whisking, just until the batter is smooth and the consistency of thin pancake batter. Do not overmix; a few small lumps are fine.
Pour the oil into a deep, heavy skillet or pot to a depth of about 1 inch (2.5 cm). Heat over medium-high until the oil reaches 350°F (175°C), or until a small drop of batter sizzles and floats immediately.
Working in batches, hold a blossom by the stem end, dip it into the batter to coat lightly, and let the excess drip off. Carefully lay it away from you into the hot oil.
Fry the blossoms for 2–3 minutes per side, turning once, until golden and crisp. Do not crowd the pan; fry in batches if needed.
Using a slotted spoon, transfer the fried blossoms to a paper towel-lined plate. Sprinkle with a little salt while hot.
Serve immediately with lemon wedges, squeezing a little lemon over each blossom just before eating.

Regional variant: Fiori di zucca ripieni alla ricotta

For a vegetarian filling, replace the anchovy with about 1/2 cup (125 g) well-drained ricotta mixed with 2 tablespoons grated Parmesan, 1 egg yolk, and 1 tablespoon chopped parsley or basil. Pipe or spoon the ricotta mixture into the blossoms, press closed, and fry in the same batter; reduce the frying time slightly because the filling sets quickly.

Cook's notes

Use the blossoms the day they are picked; if you must hold them, keep them in a single layer in the refrigerator, loosely covered with damp paper towel, for no more than a few hours.
Keep the batter cold and make it just before frying; this helps the crust stay light and crackly.
If the blossoms have stems, leave a short stem attached to use as a handle for dipping.

Serve with

Serve hot with lemon wedges and a crisp white wine such as Frascati or a dry sparkling wine.

Make ahead and storage

Best fried and eaten immediately; you can clean and fill the blossoms up to 2 hours ahead and keep them covered in the refrigerator, then batter and fry at the last minute.

Stuffed Zucchini Blossoms (Fiori di Zucca Ripieni)