Serving Suggestions: Perfect as a starter, side dish, or light summer snack. Serve with marinara sauce or on their own.
Storage: Best enjoyed immediately. If needed, store leftovers in the fridge for up to 1 day and reheat in a hot oven to re-crisp.
Freezing: Not recommended, as zucchini flowers are very delicate and may become mushy.
Variations
Baked Version: Bake at 375°F (190°C) for 15–20 minutes until golden.
Cheese Options: Swap ricotta with goat cheese or add mascarpone for richness.
Herb Twist: Use dill or chives instead of basil for a different flavor.
FAQ
Q: Where can I find zucchini flowers?
A: They’re seasonal and usually found at farmer’s markets or specialty grocers during summer.
Q: Can I prepare them ahead of time?
A: Yes, you can stuff and bread the flowers a few hours in advance. Store covered in the fridge and fry just before serving.
Q: Are anchovies necessary?
A: Not at all! They’re traditional but optional. They add a savory depth if included.
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