Deep-fried zucchini flowers (Fiori fritti) from The River Cafe Classic Italian Cookbook by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AllieTaylor on September 16, 2025

    I made a riff on this. 1. I had only 6 flowers, instead of the 24 required. I used a half measure of the batter (the page before and I’ll put a note there too). I could have used less, say ¼ of the recipe, instead of ½ 2. I added a chunk of anchovy as well as a bit of Camembert cheese. I wanted taleggio cheese but it wasn’t available on the day 3. I also had enough batter to do zucchini chunks from 3 small/young zucchini, with leftover for the next day — more zucchini chunks… Overall, it was excellent! I was very nervous as this was my first time deep frying solo. Honestly, it was easy and totally delish! Oops! I don’t think that I made it clear that I stuffed the cleaned flowers with the anchovy and the bit of cheese. The Camembert melted well but lacked the zing I wanted from the taleggio. Too bad but the anchovy helped!

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