Fried Zucchini Blossoms

Crunchy, wispy, and ethereally light, fried zucchini blossoms (known as fiori di zucca in Italian) are a popular appetizer and street food in Italy. The delicate yellow-and-green blossoms that grow on summer squash plants—hence the name, zucchini blossoms—star in this quintessential Italian dish. You’re likely to find them at the farmers market during zucchini season (which lasts from summer to the early fall); otherwise, you might have some luck at specialty grocers, but you can also order frozen zucchini flowers online year-round.

To prepare the blossoms for frying, reach into the center of the flower and pinch the stamen between your fingers, twisting to remove it. The fried squash blossoms are delicious as is, but you can kick things up a notch by stuffing them with cheese. A mixture of ricotta, lemon zest, and mint is our preferred filling (see below for a variation), but you can swap in cream cheese, mascarpone, or crème fraîche. Since the flowers are quite delicate, they require a very thin, tempura-like batter—this one’s made with flour, salt, and a carbonated beverage like beer (a pilsner or lager will do) or club soda, which keeps the batter light and effervescent.

Like all fried food, these crisp, salty fried zucchini flowers are best enjoyed hot. Pair them with your favorite aperitivo (like an Aperol spritz or a negroni), add them to a fritto misto lineup, or serve them atop a green salad for extra crunch.