stuffed courgette flowers
August 3rd, 2016

Stuffed courgette flowers

This is my basic recipe but feel very free to tweak it. How about adding chopped capers or olives? Maybe walnuts, pine nuts. Chilli? Maybe a chilli dipping sauce? However you make the stuffing, these are a delicious treat and make good use of flowers from the male plants as well as the female. I’ve sometimes made them with tiny courgettes attached but only when I know I have a surplus of the actual vegetable.

For 4

8 courgette flowers

100g petit pois (frozen is fine).

150g Philadelphia cream cheese (or soft goats cheese)

Salt and pepper

Small bunch of mixed herbs – eg parsley, tarragon, chives, mint

1 tblsp olive oil

Oil for frying

For the batter

150g plain flour

Salt and pepper

1 egg

180ml cold lager


Make the batter by sifting the flour into a bowl. Season and add the egg and beat in the lager with a balloon whisk until it is the thickness of runny yogurt.

Shake out any little bugs from the flowers and remove the stigma from the centre.

Cook the peas for 3 minutes. Combine with all the other stuffing ingredients.

Fill each flower and twist the ends of the flowers to seal.

Fill a saucepan up to the 2/3 mark with oil . Drop a cube of bread in to test the heat. It should turn golden brown in under a minute.

Dip each stuffed flower in the batter and fry for 30 seconds before turning and letting them cook on for 2 minutes.

Drain on kitchen paper and eat hot with plenty of salt and pepper and maybe dip into a dish of balsamic and olive oil.

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