Reviewed: Aug. 8, 2009

These are so yummy!!! I had to add a little extra water as the batter seemed too thick. We dipped them in marinara sauce and my kids all LOVED them!!

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dina

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Reviewed: Jul. 9, 2009

I grew up eating these too (my dad is Italian) and back then (the 70's) other people thought it was weird. I love them. I think the blossoms are better than the zucchinis!

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Anna Nimus

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Reviewed: Jun. 23, 2009

Very tasty. I would like to comment that this is the first time I've ever eaten zucchini, yellow squash, and pumpkin blossoms but I know it will not be my last.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 16, 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!

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Liana

Cooking Level: Beginning

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Reviewed: Dec. 29, 2006

Love them. This was our first try with pumpkin blossoms. I used Asiago cheese as that's all I had. It was great!! I have made them several times since.

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TBURKE2

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Reviewed: 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.

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Lara

Cooking Level: Expert

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Reviewed: 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.

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Robbie

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Reviewed: 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!

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CHEFROCK

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Reviewed: 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!!

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LORIINCALI

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

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Reviewed: Aug. 3, 2003

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.)

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