Courgette flowers are one of our favourite seasonal delicacies at the farm! We pick the young female flowers early in the morning just as they start to open. This is when they are at their best! They are delicious stuffed and fried in a light batter. This recipe has two stuffing options one vegetarian and one vegan. 

Preparation time: 
Dietary type: 

8 Courgette Flowers


Vegetarian filling:

100g soft Goats cheese

20g Fresh Oregano (finely chopped)

1tbsp Honey

Salt and pepper to taste


Vegan filling:

100g Silken tofu

20g Chives (finely chopped)

1tbsp Soy Sauce

Zest of a Lime


For the batter:

100g Gram flour

100g Plain Flour

1tsp Baking powder

Pinch of Salt

300ml Sparkling water


Oil for frying. 


Step 1.

Firstly prep your courgette flowers by cutting the bottom small courgette into quarters lengthways keeping the whole flower intact. Make your choice of filling by mixing the ingredients together and adjusting the seasoning to your taste. 

Step 2. 

Fill the courgette flower by opening the blossom up carefully and spooning in 2 tsp of mixture into each and then twisting the top of the flower carefully to seal. Repeat the process until all the flowers are filled. 

Step 3. 

Next make your batter by adding the flours, baking powder and salt to a large bowl, then whisk in the sparkling water and mix until well combined. 

Step 4.

Heat enough oil in a large deep frying pan or sauce pan, once hot enough dip the flower into the batter and then drop carefully into the oil. Fry a couple at a time turning half way through cooking until golden and crispy all over. Remove from the pan with a slotted spoon and place on plate with some kitchen paper to absorb the excess oil. Repeat the process until all of the flowers are cooked. Sprinkle a little sea salt over the top and serve. 


Recipe by Martin Hill 

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