Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

Vietnamese Pork Stuffed Zucchini Flowers

If you’re overloaded with zucchini flowers, try making our Pork Stuffed Zucchini Flowers. Sumer always focuses on heirloom tomatoes and stone fruits. Sure, we all love the classic seasonal produce (even obsess over them at times), but truly one of the forgotten treasures of Summer lies beyond the peach, plums and tomatoes. Let’s give thanks, appreciation and more love to the delicate zucchini flower. It’s this time of year that we relish in zucchini flowers and as we call it, the forgotten jewel of Summer vegetables. Years ago, we were fascinated by zucchini flowers. At first, they can look intimidating, but when stuffed with cheese, meat or what ever you like they can be one of your favorite foods.  If zucchini flowers had the baby zucchini still attached, even better (female zucchini flowers have small zucchini attached and male flowers are attached to the stem only).

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonriceremove center stamen and arils 

whiteonricecouple.com | @whiteonriceVietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

stuff these flower beauties with what ever you like

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice

dip then fry to a crisp texture

Vietnamese Pork Stuffed Zucchini blossoms | @whiteonrice

For years we’ve been stuffing them with different mixtures of ricotta cheese (recipe here), goat cheese, grains and meat, you name it we probably stuffed it. Years ago when we were working on all our zucchini recipes, we wanted to make a savory-Vietnamese inspired stuffing. Why not? We took a shortened version of our easy pork egg roll stuffing and fill the zucchini flowers with them.

What we get is a stellar and easy dish for anyone who loves egg rolls and zucchini. Its a great combination that will fill your Summer days with good food and to share with your best friends. Don’t forget to pair it with a bottle of great wine, a beer, or a refreshing cocktail and that’s all you’ll need to savor Summer while it’s here. Hope you love these Vietnamese pork stuffed zucchini flowers as much as we do.

Enjoy,

diane and todd

Here’s our current Zucchini Recipe Collection.

12 Zucchini Noodle Recipes | @WhiteOnRice

Here’s more zucchini recipes for you to enjoy. This recipe was originally published in 2015 and re-published in 2020 with updated photos.

Print Recipe
5 from 1 vote

Crispy Vietnamese Pork Stuffed Zucchini Flowers

We used one of our favorite and easy pork egg roll fillings and added them to an elegant stuffed zucchini flower. The result? A wonderful stuffed zucchini flower that all our friends devoured in less than 5 minutes. It’s a winner.
Total Time45 mins
Servings: 6 servings
Calories: 189kcal

Ingredients

For the Vietnamese Pork Stuffing

  • ½ pound (225g) ground pork
  • 2 cloves garlic , minced
  • ½ teaspoon sugar
  • ¼ teaspoon fresh cracked black pepper
  • 2 teaspoons fish sauce (10ml)
  • 1 egg yolk
  • 12 -14 zucchini flowers , center pistil or stamens removed

For the batter:

  • 1 cup (125g) all-purpose flour
  • ½ teaspoon kosher or sea salt
  • ¼ teaspoon fresh cracked black pepper
  • 1 cup cold water (240ml) (approximately)
  • oil for frying

Instructions 

  • In bowl, combine Vietnamese Pork Stuffing ingredients, except for the zucchini flowers (ground pork, garlic, sugar, black pepper, fish sauce, and egg yolk). Let filling marinade in the fridge for 1 hour.
  • Make the batter: combine the flour, salt and black pepper. Slowly whisk in water, starting with ¾ cup first, until consistency of the batter is like heavy cream. Add a few tablespoons of water at a time if needed. Combine well and break up all flour lumps until smooth.
  • Stuff about 2 teaspoons of filling into each flower, leaving some room at top of flowers to twist and close the filling.
  • Heat frying skillet with oil to 350° F. Fill with enough oil to fry the flowers.
  • Dip zucchini flowers in batter, shake off excess, then fry on medium-high heat for about 5 minutes until golden brown, or until filling is cooked.
  • Try to keep the filling sizes consistent so that cooking time will be the same for all flowers. Also, stuffing the flower with a thinner, longer filling will cook quicker than a thick, fat center filling.
Course: Main Course, Side Dish
Cuisine: Asian, Fried Foods, Garden Recipes, Vietnamese

Nutrition

Calories: 189kcal | Carbohydrates: 17g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 376mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Vietnamese Pork Stuffed Zucchini Flowers: Savory & delicious recipe for zucchini lovers | @whiteonrice