If you grew up in an Italian household, you’ve probably eaten some pretty weird stuff.  One of my favorite “weird things” are zucchini blossoms.


Zucchini blossoms are actually becoming pretty popular and there’s probably a chance you’ve even see them on a restaurant menu or two.  There are many ways to make them – you can stuff them and fry them or you can make them into fritters.  In my opinion, the best way to make them is the simple, Calabrese way.  Just fry ’em!


You’re not going to find zucchini flowers in the grocery store – they are just too delicate.  You’re more likely to find them at a farmer’s market … or in your backyard garden.

This recipe is my grandmother’s and very near and dear to my heart.  Again, some people like to stuff them and fry them, but this is how my nonna does it!


  • 8-10 zucchini blossoms
  • 2 eggs
  • 1/4 cup fresh grated parmesan cheese
  • Salt
  • 1 small handful of fine, plain bread crumbs


Wash the blossoms thoroughly.  Check the insides for little ants and bugs… remember, these come from the garden.  Pat dry.

In a small bowl, beat together the 2 eggs, grated parmesan cheese, and bread crumbs.


Fill a frying pan with oil so you totally cover the bottom of the pan.  On medium to high heat, let the oil get nice and hot!

Dip the blossoms one at a time into the egg mixture and place in the frying pan.  Let cook for about 2-3 minutes (depending on how hot the oil is) until a golden brown color and flip.


Let the other side cook for about 2 minutes until golden brown.


Remove from the pan and place on a plate with a paper towel.   Lightly sprinkle some salt over them and eat!