If you’ve ever seen those bright yellow zucchini (courgette) blossoms at a farmer’s market and wondered what to do with them, the answer is simple—fry them! Light, crispy, and bursting with flavor, Fried Courgette Flowers are a seasonal delicacy that make for a perfect appetizer or light bite. They’re often stuffed with cheese, dipped in a light batter, and fried to golden perfection.
In this post, you’ll learn how to prepare and fry courgette flowers, along with tips, variations, and serving suggestions to make the most of this elegant ingredient.
Table of Contents
What Are Courgette Flowers?
Courgette flowers, also known as zucchini blossoms, are the edible flowers of the zucchini plant. Both male and female blossoms can be used in cooking. They have a subtle, slightly sweet flavor and are incredibly delicate, making them ideal for stuffing and frying.
Ingredients Overview
12 fresh courgette (zucchini) flowers
½ cup ricotta cheese or soft goat cheese
1 tablespoon grated Parmesan
Salt and pepper to taste
1 egg yolk (optional for the filling)
½ cup all-purpose flour
½ cup cold sparkling water
1 tablespoon cornstarch
Pinch of salt
Vegetable oil for frying
How to Make Fried Courgette Flowers
Prepare the Flowers
Gently rinse the courgette flowers and pat dry with a paper towel
Remove the stamen (for male flowers) or pistil (for female flowers) carefully from inside
Be gentle—these blossoms tear easily
Make the Filling
In a bowl, mix ricotta or goat cheese with Parmesan, salt, pepper, and egg yolk if using
Spoon the mixture into a piping bag or use a teaspoon to carefully fill each flower
Twist the tops of the petals gently to seal in the filling
Make the Batter
In a bowl, whisk together flour, cornstarch, salt, and sparkling water until smooth
The batter should be light and slightly runny—adjust with more water if needed
Fry the Flowers
Heat about 1 inch of oil in a skillet over medium-high heat until shimmering
Dip each stuffed courgette flower into the batter, coating completely
Fry in batches for about 1–2 minutes per side, until golden and crisp
Drain on paper towels and sprinkle with flaky sea salt
Tips for Perfect Fried Courgette Flowers
Use sparkling water or soda water for a lighter, crispier batter
Do not overcrowd the pan—fry in small batches to maintain oil temperature
Serve immediately—these are best when hot and crispy
Handle flowers carefully when stuffing—they are very delicate
Delicious Variations
Stuff with mozzarella and anchovy for an Italian twist
Add herbs like basil, thyme, or chives to the cheese filling
Sprinkle with lemon zest or chili flakes for added brightness or heat
Serve with a dipping sauce like garlic aioli or a light tomato salsa
Serving Suggestions
Perfect as a starter or shared appetizer
Serve with a side salad for a light lunch
Pair with chilled white wine or prosecco for an elegant snack
Top with a drizzle of honey for a sweet-salty contrast
Fried courgette flowers are a celebration of seasonal simplicity—delicate blossoms, creamy filling, and a crisp bite in every mouthful. Whether you’re serving them at a summer dinner party or just treating yourself, they’re a stunning and flavorful dish that highlights the beauty of fresh ingredients.
