Fried and filled courgette flowers

One of my favourite vegetables has to be courgettes. Even better though are courgette flowers. A more subtle and delicate flavour than the courgette itself, but still wonderful in its own right when filled with cheese, battered and fried.

I recently went on a trip to Sardinia and had the most amazing filled courgette flowers. I decided to recreate them at home. 

We are right in the middle of courgette season in the UK and luckily my vegetable garden this year has produced some wonderful courgette flowers . I have filled my courgette flowers with ricotta cheese and a few other ingredients, including broad beans, which are also growing in my garden. There is nothing better than home grown vegetables and fruit. I have to admit it is the first time in London that I have decided to grow vegetables in my garden. I do wish I did it years ago.

I used wholemeal flour in my batter but either plain flour or tempura flour is used. Another trick to get a wonderful crisp batter is to use sparkling mineral water in your batter.

When using courgette flowers, it is best to get them as fresh as possible. They don’t last long in the fridge.

Stuffed courgette flowers with ricotta and broad beans



For the filling:

140 grams ricotta

2 tsp lemon rind

2 tablespoons peeled and chopped broad beans (optional)

2 tsp chopped mint

Salt and pepper


For the batter:

100 grams plain or wholemeal flour

40 grams cornflour

1/2 tsp baking powder

200 ml cold sparkling mineral water


Vegetable oil for deep frying

8 courgette flowers




1. In a large frying pan fill with vegetable oil. Make sure there is enough oil in the pan so that the courgette flowers will be almost covered (you will need to turn over the courgette flowers while frying so the oil does not need to cover them).


2. Firstly, mix well all your filling ingredients together.


3. Secondly, prepare your batter by mixing all the dry ingredients. Slowly add in the sparkling mineral water and whisk well. Set aside.


4. Warm up the oil in the frying pan to a medium heat.


5. Fill all your courgette flowers with the cheese mixture. This can be quite messy so a teaspoon will help. You can also add the mixture to a piping bag if you wish and then fill the flowers that way. I don’t bother doing that.


6. Now dip the filled flowers in the batter and place in the frying pan. Turn over after 5 minutes. Leave for another five minutes or until golden brown.


7. Eat immediately, sprinkled with a little sea salt.   

Courgette Flowers

Written for Molly Mojo by Marlene Zammit @amaltesemouthful