Name: My zucchini flower fritters
Prep time: 20 min
Cook time: 10 min
Yield: 4 people
Cuisine: Provence
Ingredients: 12 zucchini flowers (nice and fresh); 75 oz ofwhite flour (T65); 8 fl oz ofbeer (or cider or sparkling water); 1 egg; 1 tbsp ofolive oil; salt and pepper; 1 liter offrying oil; pastry whisk; mixing bowl; cast-iron casserole (handy for keeping the oil hot); cooking thermometer (optional); filter container for frying oil

amuse-bouche appetizers cooking for kids creative cuisine finger food fried foods traditional cuisine

Updated on 23 November 2025 by

ratatouille

8 reviews 4.56 : Very good

Cuisine

Provence

Diet

Vegetarian

Level

Easy

Calories

231 pour 100g

Preparation

20 minutes

Cooking

10 minutes

If you’re lucky enough to have zucchini in your vegetable garden, you’ll love this recipe for zucchini flower fritters. In fact, if you’ve planted squash or pumpkin, you can also make these delicious fritters using their flowers.

These zucchini flower fritters are a classic Provençal recipe that my mother used to make for us when we were kids, and the whole family loved them! So I’ve revived this tradition and made these delicious summer treats myself.

To make perfect fritters, you’ll need very fresh flowers, as they tend to wilt very quickly. Also, I recommend picking your zucchini flowers in the morning, when they’re fully open. This will make it much easier to remove the stamens (male flowers) or the pistil (female flowers), which would otherwise give your fritters a bitter taste.

By the way, you’re probably wondering whether to use the male or female flowers from your zucchini plant… As a reminder, male flowers are found at the end of a stem, while female flowers give rise to the zucchini. Well, you can use both, but when it comes to female flowers, you must wait until the zucchini has already appeared before picking the flower. In this case, leave about 1 cm of the female flower attached to the end of the baby zucchini so as not to damage it 😊

You can serve these fritters as an appetizer, but also as finger food for a cocktail hour. Be sure to serve them piping hot right out of the fryer so they’re nice and crispy.

In any case, your guests will be eternally grateful to you for this original and utterly delicious dish!

There you go—I hope I’ve inspired you to try making these delicious zucchini flower fritters. If so, I hope you enjoy them, and thank you in advance for your comments!

For

people

Add to shopping list

Doughnuts
12 zucchini flowers nice and fresh
2.6 oz of white flour T65
2.7 fl oz of beer or cider or sparkling water
1 egg
1 tbsp of olive oil
salt and pepper

Deep-frying
1 liter of frying oil

Kitchen utensils
pastry whisk
mixing bowl
cast-iron casserole handy for keeping the oil hot
cooking thermometer optional
filter container for frying oil

Harvesting and preparing flowers
- 1
  Pick your zucchini flowers just before serving, leaving the small stem attached—it will come in handy for holding them when you serve them.
- 2
  If you don't plan to cook your zucchini blossoms right away, I recommend wrapping each one individually in a damp paper towel. This will help them stay fresh longer.
- 3
  I also recommend cutting off the pistil (or stamen) of the flowers when you pick them, since that’s when they’re at their fullest and the inside is accessible. You can try using your fingernails or scissors, but be careful not to break the petals—that would be a shame.
- 4
  Avoid washing the flowers, as they will lose their flavor and your fritters may absorb too much water and splatter when you drop them into the hot oil.
  If you must wash them, rinse them under a gentle stream of water and pat them dry thoroughly with paper towels.
Making the doughnut batter
- 5
  In a mixing bowl, combine the flour, salt, egg, and olive oil.
- 6
  Gradually pour in the beer, whisking constantly to create a smooth, runny batter.
  Season with salt and pepper.
- 7
  Let them rest in the fridge for at least 15 minutes to ensure they come out nice and crispy.
Deep-frying
- 8
  Heat your frying oil until it reaches a temperature of 170°C.
  The Chef's Tip
  You can use a cooking thermometer to check if you’ve reached this temperature. It’s important to maintain this temperature for your frying oil, because if it’s too low, the fritters will be “soggy” (as we say in the South), and if it’s too high, the oil will overheat and break down into unhealthy compounds.
- 9
  Dip each flower into the batter, making sure it is completely coated on all sides.
- 10
  Next, dip each flower coated in batter into the hot oil, and cook it on both sides for about 1 minute per side.
- 11
  Once the fritter is lightly golden, place it on paper towels.
  Serve these fritters while they’re still warm and crispy, before they get soggy 😋