Cooking With Fiori di Zucca

The seasonal fiori di zucca dishes offered when we traveled to Italy a few summers ago were some of my favorite food memories!  Each restaurant prepared them slightly differently, and my husband found a little grocery in Rome which had the delicate flowers delivered in the mornings, providing an opportunity for him to attempt making the savory stuffed appetizer himself.

Our shaded yard (not to mention the often short summers in northern Minnesota) does not provide an optimal space for growing squash, pumpkin or zucchini, but when we visited my parents in South Dakota recently, the zucchini blossoms in their garden were plentiful.  My husband carefully packed a half-dozen blossoms in our cooler for the 8-hour road trip home, and treated us to memories of Rome that evening.  Fiori di zucca fritti is a perfect mid-summer small plate to share!

Fiori di Zucca Fritti

Do you have a favorite zucchini/squash blossom recipe to share? I would love to see it!

Recipe my husband used for the Fried Cheese-Stuffed Zucchini Blossoms pictured above, from Giada De Laurentiis and the Food Network: http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-cheese-stuffed-zucchini-blossoms-recipe.html.

Ciao! ~ Kat

5 thoughts on “Cooking With Fiori di Zucca

  1. Looks delicious! I’ve never cooked with fiori di zucca, but now I’m curious.

  2. Thanks for the recipe link. I just checked it and it seems pretty easy to make; will try it as our squashes are blooming like crazy right now (the key is to take only the male flowers so you don’t miss out on future squashes when you take the female flower instead).

  3. Looks amazing! One of my favourite travel food memories as well, along with green tomato fritters in Santorini :-)

  4. Try stuffing the flowers with some left-over risotto and then frying. Delicious! But don’t leave it too long between stuffing and frying or they go soggy.

  5. Thank you, Kat. I have never tried this. It looks like it would be so good!

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