Zucchini Flowers – Dani Valent

Delicate baby veg with crunchy breadcrumb crumble and a zesty, herby cheese filling

They’re not around for long so I’m always excited to see zucchini flowers at the market or fruit shop. Buy them if you see them! And if you’re growing zucchini, pluck some when they’re at this stage – before they turn into baseball-bat-sized monsters.

They’re not hard to prepare. My favourite way is to stuff them with a ricotta mixture, crumb the flowers, and lightly pan-fry them.

Serves: 6
Time: 15 minutes


12 zucchini flowers
250 grams fresh ricotta
1 teaspoon flaked salt
1/2 teaspoon pepper
finely grated zest of 1 lemon
a few sprigs of basil, parsley, mint, oregano or whatever you’ve got
2 eggs, lightly whisked
120 grams stale bread, blitzed to crumbs
3 tablespoons olive oil


1. Mix the ricotta with the salt, pepper, zest and herbs in a bowl.

2. Gently pull apart the petals of each zucchini flower and fill with a heaped teaspoon of the mixture. Fold petals over ricotta mixture and gently twist them to close around the filling.

3. Have the eggs in one bowl and the bread crumbs in another. Swipe the flowers through the egg, then press gently into the bread crumbs to coat.

4. Heat oil in a fry pan and fry zucchini flowers, turning so they are golden on all sides.

Eat as an entree or light meal with a little salad or serve as a side dish with grilled steak or a barbecue.

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