Golden-Crisp Italian Stuffed Zucchini Flowers (Fiori di Zucca Ripieni)

In a bowl, combine ricotta, mozzarella (if using), Parmesan, chopped herbs, lemon zest, salt, and pepper. If you’re adding anchovies, stir them in now. Mix until smooth.

2️⃣ Stuff the Zucchini Flowers:
Gently open each flower and remove the stamen. Using a small spoon, fill each flower with the ricotta mixture. Carefully twist the ends of the petals to seal.

3️⃣ Batter the Flowers:
Set up your breading station: flour in one bowl, beaten egg in another, and bread crumbs in a third.
Lightly dust each flower in flour, dip in egg, and coat with bread crumbs.

4️⃣ Fry the Flowers:
Heat the oil in a large skillet over medium-high heat. Fry the flowers for 2–3 minutes per side until golden and crispy.
Transfer to a paper towel-lined plate to drain.

5️⃣ Serve:
Serve hot, garnished with a squeeze of lemon juice if desired.

Serving and Storage Tips

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