Deep-fried zucchini flowers

15 servings
17 min
20 min
Very Easy


Number of serving: 15


1 small zucchini, finely diced (1/4″ cubes)2

1 white onion, finely diced (1/4″ cubes)

1/2 teaspoon smoked paprika

1 lime, zested and juiced

2 ounces plain chevre or feta3

1/4 cup marscapone

2 ounces low-fat cream cheese

2 tablespoons grated parmesan or asiago

1 – 3 tablespoon half-n-half or milk, as needed

salt and pepper

olive oil

Tempura Batter:

1 egg

1 cup all-purpose flour

1 cup cold water

1 teaspoon baking soda

1/2 teaspoon salt


  • In a deep skillet over medium-high heat, heat olive oil until shimmering, then add diced zucchini and onion.
  • Saute until nicely browned. Remove to a medium bowl. Combine cheeses, smoked paprika, lime zest and juice along with a healthy pinch of salt and pepper with the zucchini mixture.
  • It will be quite thick. Add half-n-half or milk to thin it slightly to a workable consistency, like cake frosting.
  • Prepare your preferred deep-fry method. If you have a fryer, fill it with the appropriate amount of oil as required for operation and begin heating it to 350F.
  • Rinse the flowers well and pat dry. Remove the little pistil thingie inside each flower along with any sharp leaves and discard.
  • Carefully stuff each flower about half-full and twist the petals carefully to keep them shut. Arrange on a board.
  • In a small bowl, whisk together all of the ingredients for the tempura batter. Dip each filled flower in the batter and swirl to coat.
  • Drop carefully into the hot oil – you don’t want to splash. Don’t overcrowd the fryer either – you don’t want the oil temperature to drop very far.
  • Fry for 1 to 2 minutes until lightly golden brown. They will get a shade or two darker while they cool.
  • Remove to a rack set over paper towels or newsprint to drain off excess oil and sprinkle over with salt.


Deep-Fried Zucchini Flowers, photo 1
Deep-Fried Zucchini Flowers, photo 2
Deep-Fried Zucchini Flowers, photo 3


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