Crispy Zucchini or Pumpkin Blossoms Recipe -
Crispy Zucchini or Pumpkin Blossoms Recipe
  • READY IN 15 mins

Crispy Zucchini or Pumpkin Blossoms

Recipe by  

"My Italian grandmother makes these every year when the zucchini in her garden start to blossom. She is Sicilian and calls them 'cripelli.' It's sort of like a fritter and so yummy. As an alternative, you could also chop up the blossoms and mix them up in the batter and drop by teaspoons into the hot oil."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.
  2. Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.
Kitchen-Friendly View


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jul 11, 2006

I have been eating Pumpkins Blossoms since I was a kids some 40 years ago. I am not from Italy and have no idea where this originated. I use flour and cornmeal (2 to 1) and season it with garlic, red pepper, salt dip them in egg and mile first and fry them in Butter flavored crisco. i general pick blossoms every morning, rinse and store on a plate with a paper towel in layers in the frigerator for a few days till i get enough for a mess. Also, cook only half done and put them in the freezer, then in the winter you can put them in the oven till crisp and you can enjoy them all season.

Most Helpful Critical Review
Jul 01, 2013

I made the recipe exactly as written. It was very thick! The flavor was too bland. Next time I may add more water & minced garlic, or a spice. My next door neighbors tried two. They said the same thing. I used male pumpkin flowers, took out the "male" part. I'm sure it can be quite good, but it just missed the mark for us. Perhaps I should do two flowers together & paint on the batter.


29 Ratings

Dec 19, 2005

This was absolutely delicious! Great simple flavor, a great starter. (I needed to adjust the recipe since I only had 8 blossoms and I found that I needed to add 2 teaspoons of water to the automatically converted amount to make the batter the right consistency.) This would be a good fritter dough if it's not blossom season. This is a great way to use up all the male blossoms on your zucchini plant. YUM! (Both female and male blossoms grow on a zucchini plant. The fruit grows from the female blossom and the male is fruitless, which makes it ideal for cooking with.)

Aug 11, 2005

I'm also from an italian family and grew up with this great recipe. Also told not to use the males. They're the ones with the zucchini growing from them. The female flowers will only have a stem. Good recipe.

Apr 17, 2009

Ever cry when eating food? Yup! These are perfect for so many reasons!! My Nonna would send me into her garden looking for male flowers. She’d make these every summer on an old stove in the garage (I’ve never figured out why this was an ‘outdoor only’ type food, her version of a BBQ maybe?). When she passed – the recipe went with her. Seeing as I couldn’t recall what was involved in these ‘petigella’ (spelling?), I checked on allrecipes. Though it’s not exact, it brought back a flood of memories for me. Domenica, thank you for the memories! These are wonderful!

Nov 28, 2004

Excellent summer snack! My grandmother is originally from Benevento, Italy and has a similar recipe for these. She says only to use the female blossom, but I didn't ask why & I don't know how to tell the difference. Perfect with a bit of salt on them, some cheese and wine!

May 14, 2004

very good - next time i'll use a LOT more spices, and maybe even stuff the leaves with a mushroom or cheese mix before breading them. This is a great start!!

Jul 26, 2010

Such a great way to get more out of the garden. I used pumpkin and squash blossoms. Also, I subbed goat cheese for the parmesan, and added some chopped jalapeno to give it a little kick. Also, I dredged it in flour, raw egg and panko instead of the batter. They were crispy, gooey, spicy and delicious!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 180 kcal
  • 9%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 109 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Connie's Zucchini "Crab" Cakes

Discover the secret that makes these crabless cakes taste like the real deal.

Fried Stuffed Squash Blossoms

See how to make glorious fried squash blossoms.

Cream Cheesy Zucchini

See how to make a creamy, delicious zucchini side dish.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States