About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Hollowed Zucchini Stuffed with Beef, Ham, and Parmesan Cheese | Main | Mixed Baked Vegetable Platter »

Crisp-Fried Zucchini Blossoms

Well, those were pretty good.

This was my first time frying zucchini blossoms, but not the first time indulging in them. My wife and I first had fried stuffed zucchini blossoms at a restaurant in St. Saturnin-les-Apt in the Luberon a few years ago and the entire evening remains a very pleasant memory.

While this recipe appears in March, I actually prepared it last summer when I could harvest the blossoms from my garden. Thanks to Marcella, I knew which blossoms to select - the male blossoms with the stem (on the left on the pic below). The female blossoms (on the right) on the zucchini are inedible.


No problem getting a dozen blossoms from my few plants.


The zucchini blossoms ready to be dipped in pastella, a simple flower and water batter.


Frying in vegetable oil:


The final result with a sprinkling of butter. I can assure you they were delicious.


What I liked about this recipe:

Everything. It was quick and easy to prepare, the result was great and I was able to use produce from my garden. Plus, I learned more about how my garden grows.

What didn't I like about this recipe:

Everything OK with me - no problems.

Will I make it again?

Definitely. I can't wait to harvest this year's blossoms from my vegetable garden.

Comments (7)


Doug, my mom made these every summer and I loved them. She stopped growing zucchini a few years back and we all miss them!

Marcella Hazan:

Doug, you have done such a good job with these, I am so pleased with you!

There isn't anything you can do with blossoms that is as good as simply frying them in a good batter. I see so many recipes for blossoms stuffed with this and with that and I am sad to think of all those blossoms wasted by pretentious treatments.

Doug, your blossoms look as delicious as any I've every had in a restaurant. Bravo!


These look so good. Here in
San Diego it is so hard to get blossoms --weird isn't it. You would think they would be at the Farmer Markets. When we are in Italy I fix them constantly. You make me very jealous right now.


Question for Marcella: I was told by a friend in Italy to always use sparkling water and have it very cold. What do you think of this advice?

Absolutely gorgeous Doug! I so enjoy seeing photographs of your garden's bounty.

Marcella Hazan:

Jane, It can't do any harm, but I have never done it. Some people drop a cube of ice in the batter too. I have never done that either, and my batter lacks absolutely nothing in crispness.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on March 9, 2011 6:00 AM.

The previous post in this blog was Hollowed Zucchini Stuffed with Beef, Ham, and Parmesan Cheese.

The next post in this blog is Mixed Baked Vegetable Platter.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel