Ricotta stuffed courgette flowers – Pescetarian Pleasures

If you are lucky enough to have a big garden or allotment, it probably provides you with an abundance of edible flowers. Courgette flowers; what a delight!

It always excites me when I see these beautiful, courgette flowers on a menu. The delicate structures are simple, light and take on any flavours you decide to fill them with. You are going to LOVE this recipe because the heat from the chilli, the saltiness of the feta and zesty citrus compliment each other so well.


10 courgette flowers

sunflower oil, for frying

Filling ingredients:

400g Ricotta

150g Feta, crumbled

1 lemon, zested

coriander, small bunch chopped

1 chilli, finely diced

Tempura ingredients:

100g plain flour

175ml iced water

1 egg

1/2 tsp bicarbonate of soda

salt and pepper

Place the Feta in a bowl and crumble it with a fork. Make sure there are no big lumps otherwise they block the piping bag. Add the other filling ingredients, season and mix thoroughly. Spoon the mixture into a piping bag with a nozzle (if you don’t have one use a sandwich bag and snip the corner off).

In a separate bowl, whisk the egg, flour and bicarbonate of soda, adding the iced water bit by bit. Keep whisking until the mixture has the consistency of pancake batter.

Carefully open each flower and put the piping bag nozzle inside, filling each one with about a tablespoon of the mixture. Carefully wrap the leaves round to close the flowers.

These are filled and ready to be dipped in tempura.

We rarely deep fry things at home, so don’t have a frier. Instead, heat about an inch of oil in a frying pan, over a medium heat. Dust the flowers in flour, then dip them in the tempura mix. Make sure the flowers are covered and gently lay them into the oil. Be careful, the oil tends to splash a lot. Fry batches of a few at a time, for about 1-2 minutes on each side, then flip over. Remove from the pan. Drain on off the excess oil on kitchen paper and serve with a squeeze of lemon juice and salt and pepper!