Stuffed Courgette Flowers


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Stuffed Courgette Flowers


Courgette Flowers
sunflower oil (!Millilitre enough for deep frying)
100 g
Plain flour
1 pn
bicarbonate of soda
200 mg
ice cold sparkling water
200 g
cream cheese or ricotta (Full fat)
1 t
fresh or dried herbs
1 pn
salt and pepper (to taste)


1. In a bowl, beat the cream cheese together with the herbs and salt and pepper until well mixed.
2. To make the batter, whisk the egg, flour and bicarb together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Don't worry if there are a few lumps. Set aside.
3. Meanwhile, heat about a 6cm depth of sunflower oil in a deep-fat fryer or deep, heavy saucepan (to come no more than a third of the way up the pan), till a cube of bread dropped in turns golden brown in about 1 minute.
4. Carefully scoop the filling into the courgette flowers: you should get 2–4 teaspoons in each one, depending on size. Twist the petals gently to enclose the mixture.
5. Dip one stuffed courgette flower into the batter and immediately lower into the hot oil. Repeat with a couple more; do not cook more than 3 or 4 at a time. Cook for 1–2 minutes, until puffed up, crisp and golden brown. Drain on kitchen paper while you cook the remaining flowers.
Try adding different herbs and spices to the cream cheese stuffing. Middle Eastern dried herb mixture za'atar works really well here. You could also try paprika or chili powder for a hotter version. 


NOTES : WARNING: Care should be taken when cooking with hot oil.