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Les Marchés Publics de Montréal

Stuffed zucchini flower fritters

All recipes | 

Stuffed zucchini flower fritters,
  • For a dozen flowers
  • Recipe from Birri, at Jean-Talon Market.



    • 1 egg
    • Salt and pepper
    • 250 ml flour
    • 250 ml water (or milk or beer, to taste
    • 60 ml grated parmesan or cheddar cheese
    • 15 ml chopped basil or parsley
    • Oil (canola or peanut) for frying

    Prosciutto stuffing

    • 1 basil leaf per flower
    • 1 small prosciutto per flower
    • Gruyère cheese (or cheddar) cut into sticks (1 per flower)
    • Beaten egg and oil for cooking

    Cheese stuffing

    • Salt and pepper
    • Chopped onions
    • Zucchini cut into small dice
    • Goat cheese (creamy) or ricotta
    • Beaten egg and oil for cooking


    Zucchini flowers can be fried as is or stuffed. We offer two different types of fillings. The flowers can also be stuffed without being fried.


    1. Wash the zucchini flowers in cold water and dry them well. The pistil is edible, but for less bitterness, remove it.
    2. Mix the ingredients with a whisk until a smooth paste is obtained.
    3. Dip the flowers in the baking mix and coat well.
    4. Fry, in a skillet or deep fryer, a few flowers at a time in very hot oil. When the fritters are golden brown on both sides, place them on absorbent paper.

    Prosciutto stuffing

    1. Wrap the cheese stick and the basil leaf in the prosciutto.
    2. Insert inside the flower.
    3. Dip the flowers in a beaten egg (or in batter) and fry in the pan.

    Cheese stuffing

    1. Sauté the onions and zucchini in the pan. Salt and pepper.
    2. Combine cooked vegetables and cheese.
    3. Insert a small ball of the mixture inside each flower.
    4. Dip the flowers in a beaten egg (or in batter) and fry in the pan.

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