top of page

Fried Zucchini Flowers with Ricotta Cheese

Once you are in the Amalfi Coast & Bay of Naples, one of the dishes you must taste is Fried Zucchini Flowers... It is just delicious!

There are different ways to stuff this beauty;

  • with fresh ricotta cheese

  • with mozzarella

  • with fresh ricotta & anchovies...

And today, I will share with you the one with ricotta cheese.

Let's start!


For filling

  • 15 pieces zucchini flower

  • 1 cup of fresh ricotta cheese

  • Salt and grounded pepper

For frying

If you would like to make the traditional "Pastella"

  • 220 g mineral water (room temperature)

  • 150 g flour

  • 15 g fresh yeast

  • 6 g salt

  • 6 g sugar

Otherwise you can choose to make "Tempura"

  • 100 g of farina

  • 200 g very cold mineral water

  • 1 egg yolk

“Pomodorino del Piennolo del Vesuvio” is a local production in the Campania region and it is cultivated on the slopes of Mount Vesuvius.

Let's cook!

First, mix ricotta cheese with salt and pepper, and after using a spoon or a patisserie cream bag fill each zucchini blossom.

On another side, inside a medium bowl mix the ingredients of "Pastella" or "Tempura". *If you prefer to make tempura, first mix the flour and the mineral water then add the egg yolk. Once you are ready, dip every blossom one by one into the mixture. Be sure that they are very well covered.

In a deep large pot, heat up the fry oil and you are set! When your fry oil hot enough, start frying the zucchini flowers until they get the golden color.

A couple of short reminders: Eat them hot and do not cover them so they do not loose their crunchy form!

Buon appetito from Milo Tours!


Recent Posts

See All
bottom of page