Stuffed Courgette Flowers

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 40mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    201

The perfect recipe for the summer months when courgette flowers are abundant, these fried delights are filled with a delicious mix of fresh ricotta, basil, mint, and lemon, and are best enjoyed outside in the sun as a snack alongside drinks, or as an appetizer to a fresh seasonal meal.

recipe updated Apr 23, 2025

Ingredients

  • Water icon
    Water
    200 g
  • Fresh basil leaves icon
    Fresh basil leaves
    5 g
  • Mint leaves icon
    Mint leaves
    5 g
  • Parmesan cheese icon
    Parmesan cheese
    50 g
  • All purpose flour icon
    All purpose flour
    150 g
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons
  • Fine sea salt icon
    Fine sea salt
    ½ teaspoon
  • Ricotta cheese icon
    Ricotta cheese
    300 g
  • Lemon zest icon
    Lemon zest
    1 teaspoon
  • Honey icon
    Honey
    1 tablespoon
  • Ground nutmeg icon
    Ground nutmeg
    ¼ teaspoon
  • Black pepper icon
    Black pepper
    ¼ teaspoon
  • Egg white icon
    Egg white
    2
  • Sunflower oil icon
    Sunflower oil
    as needed
  • Sea salt flakes icon
    Sea salt flakes
    as needed
  • Courgette flowers icon
    Courgette flowers
    16

Tools

  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Large mixing bowl
  • kCook icon Plate
  • kCook icon Large saucepan
  • kCook icon Serving plate

Step preview

  1. Fit the Whisk Tool
  2. Add the ingredients into the appliance bowl, fit the splashguard
  3. Mix until smooth and thick - 2 minutes, speed 2
  4. Transfer the batter into a large bowl and chill in the fridge – 1 hour
  5. Clean the appliance bowl and fit the K-Beater
  6. Add the ingredients into the appliance bowl, fit the splashguard
  7. Mix until well combined - 1 minute, speed 1
  8. Carefully open up a courgette flower and add 1 Tbsp of the ricotta mixture inside
  9. Close the petals and gently twist the ends to keep the filling contained
  10. Repeat the same with the rest, place the flowers on a plate and set aside
  11. Clean the appliance bowl and fit the Whisk Tool
  12. Add egg whites into the appliance bowl, fit the splashguard
  13. Mix until stiff peaks form - 1 minute 15 seconds, speed Max
  14. Remove the chilled batter from the fridge and fold the egg whites into the batter
  15. Line a plate with paper towels
  16. Fill a large saucepan with oil, no more than 1/3 full
  17. Heat until the oil reaches 190ºC
  18. Working in batches, gently dip each flower into the batter, then place into the hot oil
  19. Fry on each side until crisp and golden – 2 minutes, medium-high heat
  20. Using a slotted spoon, transfer the courgette flowers onto the lined plate
  21. Repeat the same with the rest
  22. Sprinkle with flaky sea salt
  23. Serve
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