Zucchini flowers with goats cheese

March 13, 2011

The last gasp of summer – I couldn’t resist these zucchini flowers with beautiful baby zucchini attached at the market yesterday and they were delicious! Vary the filling to your taste – adding herbs, lemon zest or different soft cheeses. I serve these with slow roasted mini roma tomatoes, but a tomato salsa would also taste delicious.

Serves 2 as an entree


100g plain flour
1 tspn baking powder
sparkling water
4-6 zucchini flowers (preferably with baby zucchini attached)
100g goats chevre
1 tbsp capers
olive oil


For the tempura batter, mix the flour, baking powder and enough sparkling water to make a batter the consistency of single cream.

Rinse the zucchini flowers, pat dry and remove the stamen from inside the flower.

Mix the chevre, capers and a drizzle of olive oil. You just want to loosen the cheese slightly, not make it too wet.

Spoon a small amount of cheese mixture into each flower. You don’t want to over fill these as the cheese will ooze when frying, but enough to fill the petals so they can close without the cheese showing through. Twirl the tops of the petals to close shut.

In a fry pan, heat about 1 tbsp olive oil. Dip each flower in flour and then roll through the batter. Place in the heated oil in the pan and fry gently turning until each side is golden.

Season with salt and pepper and serve immediately with roasted tomatoes or salsa.



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