Italian Stuffed Zucchini Flowers, a delicious mozzarella cheese and prosciutto stuffed summer appetizer. Fast, easy and definitely a must try!
After a super long day on Saturday I finally made it back to Italy. I’m missing my family and friends like crazy, but one good thing I’m happy about is that I’m back cooking in my own kitchen. Yay!
So in honour of my own kitchen and of course summer, I made one of my family’s favourite summer dishes. To tell the truth I can’t blame them. This was one of the best Summer Appetizers I tried thanks to my mother-in-law (naturally).
Who would have ever thought that Zucchini Flowers stuffed with prosciutto and mozzarella then coated in a light batter and fried could be so damn delicious.
What zucchini flower to pick and when to pick is all part of the strategy (although in Italy zucchini flowers are also sold in small bunches in almost every grocery store).
When to Pick Zucchini Flowers
The flower should be picked in the early morning (before the flower opens) and it is only the male flower that should be picked.
The male flower is attached to a long stem and has a stamen in the middle (which is removed before stuffing) and the female flower is attached to a small bulb that will, when pollinated, become a zucchini.
Using only the male flower is what my mother says and she stands by it, but if you can only find flowers attached to small zucchini, I am sure that would work too. Trust me on this one, you must search for these flowers and try it out.
How to Cut and Stuff Zucchini Flowers
- Once you have found them, I always use a pair of scissors for this job. Trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch of stem, unless of course the stem fall off then you don’t have to worry, (see the photo). Rinse and carefully towel dry.
- Carefully stuff them with a couple of small pieces of mozzarella and prosciutto or as the Italian prefers, a piece of anchovy. Dip the zucchini flowers in the batter and fry for approximately 2-3 minutes per side. Drain on a paper towel lined plate. Towel dry and then taste one of the most delicious Italian Dishes!
It’s a must!
These Italian Stuffed Zucchini Flowers can be served as a side dish or even an appetizer, believe me once you try these there will be no going back. You will be searching every summer more than once I am sure for these flowers.
More Tasty Italian Appetizers
Italian Grilled Pepper Appetizer
Bite Sized Grilled Zucchini Roll Ups
Now tell me if these won’t become your new summertime favourite! Buon Appetito!
Italian Stuffed Zucchini Flowers
Ingredients
- FOR THE BATTER
- 2 eggs
- 1/2 teaspoon salt 3 grams
- 8-9 tablespoons flour 64-72 grams
- 1/4 cup milk 62 ml
- FOR THE STUFFING
- 8-10 zucchini flowers
- 1 small fresh mozzarella cut into small cubes
- 3-4 slices prosciutto cut into small strips
Instructions
- In a medium-sized bowl using a whisk beat eggs well, whisk in salt, then flour 1 tablespoon at a time ( first 5 tablespoons) then add milk, whisk until smooth, and then add last 3-4 tablespoons, and continue whisking until smooth, should be thick enough to coat the zucchini.**
- To Clean the zucchini, trim the top of the flower, then cut down the middle and remove the middle stem (stamen) leave approximately 1/2 inch (1 centimeter) of stem. Rinse and towel dry.
- Stuff the flower with approximately 3 cubes of mozzarella and 3 strips of prosciutto (if you like anchovies then you can substitute them for the prosciutto). Dip in batter, coat well, fry till golden in hot oil, drain on paper towels then serve. Enjoy!
- **If you wish just place all ingredients into a food processor or blender and blend until smooth.
Nutrition
Reposted from August 5, 2014.
JoJo says
Do it with anchovies as well. They are a big hit. Love it both ways.
Rosemary says
Hi JoJo that’s how my husband prefers them! Have a great week.
Kate says
Could you do these in an air fryer?
Rosemary says
Hi Kate, I think you could no problem. Let me know if you try it.
Stephen says
Brilliant – we had a lovely Italian neighbour who used to make these for us. I think she called them Baignet de Courgette, but thats unimportant. She delighted in bringing early Spring courgette flowers home and deep frying them.
So glad to find the recipe
Rosemary says
Hi Stephen, thank you, glad you found them. And yes one of my favourite things I tasted that my MIL would make. Take care.
Pina Wunder says
Vary tasty with shredded zucchini too.
Jay says
Well I had the wrong oil, was afraid to let it get hot enough and my batter was too thin. They were still
delicious..stuffed with fresh mozzarella and proscuitto . I can only imagine how good they will be next
season when I do everything right! Thanks.
Rosemary says
Hi Jay, thanks glad you enjoyed them.
goodiegodmother says
I ADORE stuffed zucchini flowers. One of my favorites, and I’m so sad I haven’t found any locally this year. Pinning this recipe in case I do…
Rose says
I love them too, I think once you try them you are hooked. Good luck, I hope you find some this year.
ciaoflorentina says
Oh zucchini blossoms, how I drool for you !!
Rose says
Ciao Florentina, me too! Look for to summer just for the zucchini blossoms.
Anna L says
I never would have thought to try this. It sounds like it should be good though. Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!
rose says
Hi Anna, these are amazing, one of my favourite things to eat in the summer