Zucchini Flower Patties: Classic Neapolitan Fried Delights

What Makes These Patties Special?

The dough for these patties is made with eggs, flour, water, cheese, and brewer’s yeast, which guarantees a super soft and airy result. Unlike classic fried zucchini flowers, where the whole flower is dipped in batter, this recipe calls for the flowers to be chopped and folded directly into the batter. This allows the flavour of the zucchini flowers to distribute evenly throughout each patty, creating a more harmonious and delicious bite. The leavened batter requires a rest of about two hours to double in volume—a small wait that is well worth it for the light, fluffy texture it produces.

Ingredients

• Type 0 flour (plain flour) – 300g
• Water – 240 ml
• Fresh zucchini flowers – 100g
• Fresh brewer’s yeast – 5g
• Grated Parmesan cheese – 2 tbsp
• Egg – 1
• Salt – a pinch
• Peanut seed oil – for frying

Method

1. Clean the zucchini flowers by gently detaching the petals from the pistil and removing the stamens. Rinse them briefly under cold water and pat them dry thoroughly with kitchen paper.
2. Using kitchen scissors, trim the flowers into smaller pieces—this makes them easier to incorporate into the batter.
3. In a large bowl, dissolve the fresh brewer’s yeast in the water, stirring until it has fully dissolved.
4. Add the flour to the bowl, followed by the egg and the grated Parmesan cheese. Mix with a fork until the ingredients begin to combine, then add a pinch of salt.
5. Now add the chopped zucchini flowers to the batter and mix everything together with a spatula until the flowers are evenly distributed throughout the dough.
6. Cover the bowl with plastic wrap and set it aside in a warm, draft-free place to rise. Allow the batter to rest until it has doubled in volume—this will take between 1 and 2 hours, depending on the temperature of your kitchen.
7. When the batter is ready, fill a deep, heavy-bottomed pan about two-thirds full with peanut seed oil. Heat the oil over a medium-high heat until it reaches approximately 175–180°C (350–360°F). To test the temperature, dip a wooden toothpick into the oil—if bubbles rise steadily to the surface, the oil is ready.
8. Using a spoon, carefully drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding the pan. Fry the patties for 2–3 minutes, turning them halfway through cooking, until they are golden brown and puffed on all sides.
9. Remove the patties with a slotted spoon and drain them on absorbent kitchen paper to remove excess oil. Serve them hot and enjoy their light, savoury deliciousness.