Name: Stuffed courgette flowers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 8 courgette flowers with small courgette attached; sunflower oil for frying; 1 large egg; 100g plain flour; pinch bicarbonate of soda; 200ml iced water; 250g tub ricotta; 150g block soft goat's cheese; zest 1 lemon; ½ red chilli finely chopped; small handful mint leaves, chopped; 2 large ripe tomatoes deseeded and finely diced; 2 tbsp olive oil; small handful mint leaves, finely chopped

Home
Recipes
Stuffed courgette flowers

Stuffed courgette flowers

Barney Desmazery

Save recipe

Serves 4

More effort

Prep: 30 mins

Cook: 20 mins

A star rating of 4 out of 5.3 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crab mayonnaise with Melba toast & herb salad

A star rating of 5 out of 5.6 ratings

Twice-baked goat’s cheese soufflés with apple & walnut salad

A star rating of 4.7 out of 5.47 ratings

Ingredients

Nutrition

Units:

MetricUS

8 courgette flowers

with small courgette attached
sunflower oil

for frying

For the batter

1 large egg
100g plain flour
pinch bicarbonate of soda
200ml iced water

For the filling

250g tub ricotta
150g block soft goat's cheese
zest 1 lemon
½ red chilli

finely chopped
small handful mint

leaves, chopped

For the dressing

2 large ripe tomatoes

deseeded and finely diced
2 tbsp olive oil
small handful mint

leaves, finely chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal434
fat30g
saturates13g
carbs22g
sugars3g
fibre2g
protein19g
salt1g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now