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Let’s Not Waste The Courgette Flowers

16th August 2014 By Urvashi Roe 21 Comments

Jump to Recipe - Print Recipe

I have a confession to make.  The real reason I grow courgettes at the allotment is because of the flowers. There is something magical about these and my excitement and utter joy at seeing them for the first time each year never abates.  They peek through the foliage and just take make me swell with pride.

courgette flowers

Sunny yellow flowers peeking trhough the foliage

I have learned to be patient when picking them.  Too early and they will be too small to stuff properly.  Too late and their golden curls with be tainted and brown. Each variety brings challenges and this year I have learned that our small, long yellow variety produces smaller flowers than the globe green variety so harvesting has been a juggling act.

courgette flowers

Curled courgette blossoms

Preparing the flowers for eating

They are not difficult to prepare for eating. Use a curved knife to take them off the plant and then place them gently into a tray. I line this with some kitchen paper. Then gently shake any dirt off or brush it gently with a small soft bristle brush. Open the flower carefully and you’ll see the pistel and stamen which need to be picked off. I just give them a pinch with my fingernails abd they snap off quite easily but if you don’t have nails squeeze them together and gently pull off. Finally you might also want to remove some of the outer leaves at the base of the flower as they can be a bit spiky.  Don’t overlook the sage.  It works exceptionally well with the halloumi and gives a wonderful scent in the kitchen too.

There are several recipes to stuff them and deep fry them.  My preferred batter is from Diana Henry which is light and quick but I also like Nigel Slater’s version which allows a little resting time for the batter making it light and fluffy.  Recently however I was inspired by Kellie Anderson’s use of panko breadcrumbs for a crispier, tempura like finish.  So the below is a hybrid that works for me as a light supper on busy weekdays

Print Recipe

Panko Fried Courgette Flowers With Halloumi and Sage

Total Time30 mins
Servings: 4

Notes

Panko fried courgette flowers

Panko fried courgette flowers

You'll need

  • 2-3 courgette flowers per person
  • 200g halloumi cheese
  • handful sage leaves
  • 1 egg - beaten
  • 2-3 tbsp plain flower
  • 2-3 tbsp panko breadcrumbs
  • Vegetable oil for frying

To make them

  1. Clean and prepare the courgette flowers as above.
  2. Cut the halloumi into strips or chunks which are large enough to fit inside.
  3. Wrap a piece of halloumi with some sage leaves and then carefully place a piece inside each flower.  You might want a couple of pieces depending on how large your flowers are.
  4. Put the flour into one bowl, the panko crumbs into another bowl and the beaten egg into a third bowl and line them up side by side near the cooker.
  5. Heat the oil to around 190C and prepare a platter with some kitchen roll nearby.
  6. Gently pick a stuff flower up at the petal end so the filling doesn't fall out.  Dip it into the egg, then the flour and then finally coat with panko crumbs and pop gently into the hot oil.
  7. Fry the flower until golden brown on all sides which should take about 3 minutes.
  8. Repeat until all the flowers are fried and then serve with some crème fraiche.
I also prepared a quick salad of cubed raw courgettes and peas and leftover halloumi.  A red pepper or tomato dip also works really well.

What do you stuff courgette flowers with? Do you have any other tips for using them? 

Related articles
  • More courgette recipes on this blog
  • Courgette inspiration on my Pinterest board 
  • Courgette Chips and Mayonnaise (thingswemake.wordpress.com)
  • Courgette and Mint Tart (kaveyeats.com)
  • Courgette and Feta Cakes (greedygourmet.com)
  • Tofu and Courgette Noodle Salad (franglaiskitchen.com)

Related

Filed Under: Light Bites Tagged With: Allotment, cooking, courgette flowers, food, Zucchini

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Reader Interactions

Comments

  1. Rosana @ Hot&Chilli food and travel blog says

    16th August 2014 at 10:25 am

    I have a small balcony and grow herbs and tomatoes only. I wish I had an allotment. Your recipe and photos are lovely.

    Reply
    • Urvashi Roe says

      16th August 2014 at 10:28 am

      Thank you. You could try the soleil variety in a large tub. They don’t grow too large

      Reply
  2. Nazima says

    16th August 2014 at 10:32 am

    I do love courgette flowers. I like your idea of halloumi as an alternative to creamy ricotta.

    Reply
    • Urvashi Roe says

      16th August 2014 at 10:33 am

      I find the ricotta too rich. The halloumi works well to support the structure of the flower while frying and also doesn’t melt as much as mozzarella

      Reply
  3. EcoWild Garden & Landscape Design says

    16th August 2014 at 2:51 pm

    Reblogged this on Getting Down and Dirty in Your Allotment and commented:
    Always a fan of the courgette flowers and this is a really nice way to make a meal of them

    Reply
  4. EcoWild Garden & Landscape Design says

    16th August 2014 at 2:52 pm

    Great recipe. My girlfriend who grew up in Italy introduced me to them originally and she’ll defiantly enjoy this recipe!

    Reply
    • Urvashi Roe says

      16th August 2014 at 2:53 pm

      Thank you. So simple too.

      Reply
      • EcoWild Garden & Landscape Design says

        16th August 2014 at 2:56 pm

        Simple but affective! still got some flowers on my courgettes so will give it a go. Hope you don’t mind but I reblogged it.

        Reply
        • Urvashi Roe says

          16th August 2014 at 4:33 pm

          I’m honoured 🙂

          Reply
  5. Stuart says

    16th August 2014 at 5:38 pm

    I have always wondered what courgette flowers taste like. I love the fact they are fried in panko. Anything covered in panko is crunchy and delicious. Thanks for sharing the recipe.

    Reply
    • Urvashi Roe says

      16th August 2014 at 5:38 pm

      To be honest the flower taste of very little. It’s a great vessel for cheese in my mind!

      Reply
  6. Jac -Tinned Tomatoes (@tinnedtoms) says

    16th August 2014 at 5:39 pm

    I’ve never actually tried stuffed courgette flowers. Probably because I’m not much of a gardener. I love the teaming with halloumi.

    Reply
    • Urvashi Roe says

      16th August 2014 at 5:40 pm

      I love halloumi. Squeaky cheese we call it in our house.

      Reply
  7. Kavey says

    16th August 2014 at 9:49 pm

    I need to add a courgette flower recipe to our current courgette binge! 🙂

    Reply
    • Urvashi Roe says

      24th August 2014 at 7:48 pm

      I have been loving your courgette recipes. Reminds me of last years super glut!

      Reply
  8. Terry says

    17th August 2014 at 6:35 am

    I love courgette flowers too! I save this great recipe, hoping to find halloumi here in Italy, a cheese a rarely find unfortunately!

    Reply
    • Urvashi Roe says

      17th August 2014 at 9:54 am

      Oh I couldn’t manage without halloumi. I use it in so many things. I hope you find some as it’s perfect with these. You could also use mozzarella. I wrap it in Aubergine slices to stop it melting it too much.

      Reply
  9. Jan @GlugofOil says

    18th August 2014 at 7:15 am

    Oh my goodness – I could eat that right now!

    Reply
    • Urvashi Roe says

      24th August 2014 at 7:49 pm

      Did you try it! It’s addictive!

      Reply
  10. lizard100 says

    22nd August 2014 at 9:57 pm

    I thought I’d commented here but don’t see it. The courgette flowers are one key reason for my allotment too. This haloumi recipe is a new one in my. Must give it a go.

    Reply
    • Urvashi Roe says

      23rd August 2014 at 9:51 am

      Loooooove halloumi! Let me know what you think

      Reply

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Hi I'm Urvashi!

I love food. This blog is a little glimpse into my foodie world which is an escape from two teenage girls, a busy job and my little cafe.

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