Balcony Grown Stuffed Courgette Flowers


Last year I saw all these wonderful recipes for stuffed courgette flowers – now being a bit of a foodie I was most perturbed that I had not yet tried this delicacy.  I trawled all over London, Borough Market and surrounding countryside to find them, but to no avail. So I decided I would grow my own this year on my balcony, using our Seeds.
I have picked this recipe below which is just delicious.

Now I just need to find a recipe to use all these courgettes I have left over…

Ricotta & Herb Stuffed Courgette Flowers

Serves 4

12 Courgette Flowers (Blossom)
for the stuffing
Approx 6 tbsp Fresh Ricotta Cheese
1 Egg
1 Garlic Clove crushed
1 tbsp Freshly Chopped Basil
1 tbsp Toasted Pine nuts
Salt and Pepper
For the batter
175g/6oz Self Raising Flour
A pinch of Salt
390ml/13fl.oz. Ice cold water
2 Eggs, beaten
Oil for shallow frying


  • Carefully remove the pistol and stamen from the centre of the flowers and gently wash the flowers then dry on kitchen paper and set aside.
  • Place the ricotta, garlic, basil, nuts, egg, salt and pepper in a mixing bowl and mix until well blended.
  • Fill each flower with a couple of teaspoons of the cheese mixture, making sure you don’t overfill. Refrigerate whilst you make the batter.
  • In a large mixing bowl, whisk together the flour, salt, water and eggs until combined.
  • Heat about 5cm/2 inches of oil in a large frying pan until quite hot (about 180C/350F) and heat the oven to low.
  • Holding the ends of the petals lightly together, carefully dip a stuffed flower into the batter, making sure the entire flower is coated, then gently place into the hot oil. Repeat with a few more but do not overcrowd the pan. You will probably have to cook them in a couple of batches.
  • Fry for a couple of minutes until lightly browned on one side, then turn and continue to fry until lightly browned on the other side. 
  • As and when each is cooked, remove with a slotted spoon, drain on kitchen paper and keep warm in the oven. Repeat with remaining stuffed flowers. Serve hot

To serve as a meaty option, add 75g of pancetta or bacon to the stuffing mixture.

Many thanks to my friend Keiko who has taken this beautiful picture, take a look at her stunning blog Nordljus for more food inspiration!