Stuffed courgette flowers

Stuffed courgette flowers

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(2 ratings)

Prep: 30 mins Cook: 20 mins

More effort

Serves 4
Though a little fiddly, stuffing courgette flowers with ricotta cream filling and serving with tomato dressing looks dazzling

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal434
  • fat30g
  • saturates13g
  • carbs22g
  • sugars3g
  • fibre2g
  • protein19g
  • salt1g
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  • 8 courgette flower, with small courgette attached
    Courgette flower

    Courgette flower

    korr-shgett fl-ow-er

    The edible flower of the courgette, or zucchini bush. There are two sorts of flower: the flower…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the batter

For the filling

  • 250g tub ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 150g block soft goat's cheese
  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ red chilli, finely chopped
  • small handful mint leaves, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

For the dressing

  • 2 large ripe tomato, deseeded and finely diced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small handful mint leaves, finely chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. 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. Set aside.

  2. 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.

  3. 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, see right.) 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.

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Comments (5)

moriere's picture

Wonderful - picked the courgette flowers this morning - made this for supper this evening - lovely fresh and summery. Left out the goats cheese - but still had way too much filling- slightly over filled the flowers which made it a touch too rich.

lindamp's picture

The courgette flowers are very tasty but the amount of cheese called for is way too much . I now have about 3/4 of it left over. But it will be good I think in other stuffed vegetables: peppers, tomatoes, mushrooms, cabbage?

lindamp's picture

This is a very tasty recipe. However the amount of cheeses called for is way too much; it could fill about 25 flowers. Must now find something to do with all that cheese. Stuffed peppers? Tomatoes? Cabbage? Mushrooms?

lindamp's picture

While very tasty, the amount of goat's cheese and ricotta called for was enough to fill about 25 courgette flowers. I have loads left over. Must now think of other vegetables to stuff. Maybe red peppers or tomatoes or cabbage or mushrooms?

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