Stuffed Courgette Flowers


Prep time: 
30 minutes


Though a little fiddly, stuffing courgette flowers with ricotta cream filling and serving with tomato dressing looks dazzling


  • 8 courgette flowers with small courgette attached
  • sunflower oil for frying
  • For the batter:

  • 1 egg
  • 100g plain flour
  • pinch of bicarbonate of soda
  • 200ml ice water
  • For the filling:

  • 250g ricotta
  • 150g sofr goat's cheese
  • zest from one lemon
  • half a red chilli, finely chopped
  • 1 cup mint leaves, chopped
  • For the dressing:

  • 2 large tomatoes, ripe, deseeded and finely diced
  • 2 tablespoon olive oil


To make the batter, whisk the egg, flour and bicarbonate of soda together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside. In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside. Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you don’t have a deep-fryer, it can be done in a deep enough pan.) Working in batches so you don’t overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.

Photo Credit: Jonny Hughes @jonny2love
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