Ricotta filled fried zucchini flowers

Fried zucchini flowers are one of Italy’s most elegant and graceful street foods. Like so often in Italian cuisine, the variants are numerous, and every region has its traditional recipe. Then you can make your own variations to the theme of course. When its delicately crunchy surface gives in to the soft filling, is a magical moment for the senses. It’s an authentic sensation, unique. Normally sparkling water is used in the batter, but I made a sparkling wine variant to the theme, that I thing is matching perfectly with the mild flavor of the flower dumplings. The chopped chive is also giving a mild contrast to the cheese in the filling. A romantic tête-à-tête dinner or an elegant appetizer. This is your dish.

2 portions


  • 10 zucchini flowers
  • 1 cup all purpose flour
  • small glass metodo classico dry sparkling wine (f. example Mai Sentito sparkling verdicchio of La Staffa, Marche)
  • 1 cup ricotta cheese (I prefer sheep ricotta)
  • 1 tbsp chopped chives
  • generous amount of peanut oil for frying
  • salt to taste


  1. Mix the wine with the flour in a bowl and salt to taste. The batter should be liquid but rather thick so it will stick well to the zucchini flowers.
  2. Mix the leek in with the ricotta cheese.
  3. Fill the zucchini flowers delicately with the cheese blend and seal the flowers as well as you can before rolling them in the batter coating them well.
  4. Heat the oil and fry the zucchini flowers on both sides until lightly golden and crisp.
  5. Serve on their own or with some warm focaccia-, or piadina bread and some salad at your wish.


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