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Stuffed courgette flowers

Stuffed courgette flowers

A star rating of 3.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
low insalt1g


  • 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


  • 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

Goes well with


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A star rating of 3.5 out of 5.2 ratings

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