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Crispy Zucchini or Pumpkin Blossoms

Crispy Zucchini or Pumpkin Blossoms

"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."
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15 m servings 180 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 109 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • 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.

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Read all reviews 23
  1. 30 Ratings

Most helpful positive review

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...

Most helpful critical review

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 th...

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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...

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 autom...

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 s...

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 ...

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 ...

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!!

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...

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.

a great recipe... I've been using a variety of this for years. but use beer instead of water and add paprika to give it a little red tint.

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