Stuffed Courgette Flowers

Stuffed Courgette Flowers

This is a truly special recipe for me, even if the ingredients are fairly humble and the method isn’t too complicated. There are two reasons why this recipe feels like such a treat to me:

  1. Squash flowers are so delicate, with such a tiny shelf life that it feels like a prize every time I grow them or manage to get my hands on them from a Farmer’s Market. They of course grow from any squash variety and are available from late spring to early autumn, however it is their fragility that makes them feel very special to me.
  2. After spending almost a month in Crete where it is possible to pick up a bag of squash flowers for a no more than a couple of Euro (no hipster tax included there), they have become part of my nostalgic memory from that long, lazy holiday. Each time I make these now I am transported back to those whitewashed walls, scent of olive wood and the whine of friendly, stray cats.

These are best enjoyed in relaxed company, with sunshine on your back and something refreshing in hand to sip that afternoon away with.

Stuffed Courgette Flowers

Stuffed Courgette Flowers

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Course: Appetisers, SideCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time



These are best enjoyed in relaxed company, with sunshine on your back and something refreshing in hand to sip that afternoon away with.


  • 10-22 courgette flowers

  • sunflower oil

  • Filling
  • 100 g mizithra, ricotta or cream cheese

  • 2 large tbsp grated parmesan or crumbled feta

  • 1 large handful mixed soft herbs such as parsley, mint, chives and dill, chopped

  • 1 clove garlic, minced

  • 1 pinch chilli flakes (optional)

  • 1 tbsp finely grated lemon zest

  • sea salt & freshly ground black pepper

  • Batter
  • 135 g plain flour

  • 250 g sparkling water

  • salt

  • To Serve
  • lemon wedges

  • honey (optional)

  • tzatziki (optional)


  • Make the filling by beating together the cheeses, herbs, garlic, chilli flakes, lemon zest and a pinch of salt and pepper.
  • Carefully open the courgette flowers, remove the stamen if there is one, and scoop 2-4 teaspoons in each flower, depending on the size. If you have a piping bag then you could pipe the filling into each flower which is a little easier. Twist the petals together gently to seal into little stuffed pockets.
  • Make the tempura batter by lightly whisking together the flour, water and a pinch of salt. Do not over-mix.
  • Heat fill a heavy saucepan about a third of the way up the pan with oil or turn on a deep fat fryer with oil in. To test that the oil is the right temperature, drop a little piece of bread into the hot oil and see if it turns golden brown in about a minute.
  • Dip a stuffed courgette flower into the batter and very gently lower into the hot oil. Repeat with the remaining flowers, cooking no more than 3 flowers at a time. Pull them out using a slotted spoon when they are golden brown and crop. Drain on kitchen paper and sprinkle with a little more sea salt.
  • Serve immediately with a squeeze of lemon, a drizzle of honey if you wish and a bowl of tzatziki.

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