Stuffed Courgette Flowers with Chilli Honey

Name: Stuffed Courgette Flowers with Chilli Honey
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 - 4
Ingredients: 10-15 courgette flowers with mini courgettes attached; 250g ricotta; 50g parmesan grated; Zest of 1 lemon; Handful of mint leaves finely chopped; Handful of chives finely chopped; 100g plain flour; 250ml fizzy water; 4 tbsp honey; Large pinch of chilli flakes; Oil, for deep frying

Drogo

Servings

3 - 4

Prep Time

10 minutes

Cook Time

20 minutes

These stuffed courgette flowers with chilli honey are a delicious way to make the most of a delicate seasonal ingredient. Fresh courgette flowers are filled with a creamy mixture of ricotta, grated Parmesan, lemon zest and fragrant herbs, then coated in a light, crisp batter and deep-fried until golden. A drizzle of sweet honey infused with chilli flakes brings a gentle warmth that balances the richness of the cheese.

The filling is simple to prepare, combining the soft texture of ricotta with the savoury depth of Parmesan, fresh mint, chives and bright lemon zest. Each flower is carefully filled and twisted closed before being dipped in a batter made with plain flour and fizzy water. The result is a crisp exterior that gives way to a soft, flavourful centre.

Ready in around 30 minutes, these fried courgette flowers make an elegant spring or summer starter, a light lunch or a standout appetiser for entertaining. Serve them straight from the fryer while the batter is at its crispest, with chilli honey drizzled over just before serving.

Ingredients

Stuffed Courgette Flowers with Chilli Honey

10-15 courgette flowers with mini courgettes attached
250g ricotta
50g parmesan grated
Zest of 1 lemon
Handful of mint leaves finely chopped
Handful of chives finely chopped
100g plain flour
250ml fizzy water
4 tbsp honey
Large pinch of chilli flakes
Oil, for deep frying

Directions

Method

Step 1, Combine the ricotta, Parmesan, lemon zest, herbs and some salt and pepper and mix well to combine.
Step 2, Gently open the petals of each courgette flower and pinch out the stamen. Fill with a teaspoon or two of the ricotta filling and gently twist the petals to close.
Step 3, Heat oil for deep frying to a temperature of 180C.
Step 4, Combine the flour and fizzy water and whisk to a smooth batter.
Step 5, Coat the courgette flowers in the batter and cook, 2 at a time for 2 minutes each side. Remove and drain on kitchen paper. Repeat with the remaining flowers.
Step 6, Combine the chilli flakes and honey, and drizzle over to serve.