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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth.

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  • 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.

Nutrition Facts

179.8 calories; protein 4.2g 8% DV; carbohydrates 11.1g 4% DV; fat 13.3g 20% DV; cholesterol 63.5mg 21% DV; sodium 109.4mg 4% DV. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2006
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. Read More
(72)

Most helpful critical review

Rating: 2 stars
07/02/2013
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. Read More
(4)
34 Ratings
  • 5 star values: 24
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
07/11/2006
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. Read More
(72)
Rating: 5 stars
12/19/2005
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.) Read More
(53)
Rating: 5 stars
08/12/2005
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. Read More
(44)
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Rating: 5 stars
04/17/2009
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! Read More
(22)
Rating: 5 stars
11/28/2004
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! Read More
(17)
Rating: 4 stars
05/15/2004
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!! Read More
(12)
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Rating: 5 stars
07/26/2010
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! Read More
(11)
Rating: 5 stars
12/29/2006
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. Read More
(7)
Rating: 5 stars
06/21/2010
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. Read More
(6)
Rating: 2 stars
07/02/2013
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. Read More
(4)