Piccolo Sogno's Fiori di Zucca

  • 2 Servings
  • 20mPrep Time
  • 20mCook Time
  • 40mReady In
  • Category : Food
  • Subcategory : Salads and vegetables
  • Main Ingredient : Zucchini
  • Chef : Tony Priolo

Stuffed Squash Blossoms


  • 4 zucchini flowers, pistil and stamen removed
  • 2 ounces fontina cheese, cut in four pieces
  • 1/2 anchovy fillet, cut in four pieces (optional)
  • Soda water
  • 1/2 cup all-purpose flour
  • Sea salt and freshly ground black pepper to taste
  • 1 cup olive oil
  • Arugula for garnish


  1. Inspect the inside of the flowers and remove the pistil and stamen. 
  2. Place a small square of fontina cheese and an optional 1/8 filet of anchovy.
  3. Twist the top of the flower and set aside. In a mixing bowl, mix together the flour, salt, pepper, and soda water to a batter consistency.
  4. In a large saute pan, heat the olive oil and heat carefully. 
  5. Dip the flowers into the batter and then drop into the hot oil. Be careful your oil is not too hot.
  6. Lightly brown the flowers on all sides (about 1 minute) then turn off oil and take flowers out and place over towel to absorb excess oil. 
  7. Serve immediately, garnished with arugula.