Crispy Vietnamese Pork Stuffed Zucchini Flowers

Yield: 6 servings
Total Time:
45 mins
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.


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
  • about 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


  1. 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.
  2. 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.
  3. Stuff about 2 teaspoons of filling into each flower, leaving some room at top of flowers to twist and close the filling.
  4. Heat frying skillet with oil to 350° F. Fill with enough oil to fry the flowers.

  5. 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.
  6. 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.

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