Zucchini Flower Fritters

Zucchini Flower Fritters

by rossella rago

Zucchini Flower Fritters


For 2 Dozen(s)

For the Fritters:

  • 2 small zucchini, chopped very small

  • about 10-15 zucchini flowers, washed and cut into small pieces

  • garlic cloves, very thinly sliced

  • 1/2 cup fresh sheep-milk ricotta cheese

  • 1/2 cup grated Pecorino Romano cheese

  • 2 large eggs

  • 1/2 cup packed fresh mint, chopped

  • 1 teaspoon salt

  • 3/4 cup all purpose flour

  • olive oil, for frying


  1. In a large mixing bowl combine all the ingredients except the oil. Using a spoon mix well until you have a smooth batter.

  2. Heat 2 inches of olive oil in a pot over a high flame and drop the batter into the hot oil by spoonful.

  3. Fry until the Fritters are golden brown, about 1-2 minutes. Using a spider or a slotted spoon, transfer them to a paper towel lined plate and sprinkle them with salt.

  4. Serve warm or at room temperature.