Fried Courgette Flowers, Sheep’s cheese, Mint and Blossom Honey

Fried Courgette Flowers, Sheep’s cheese, Mint and Blossom Honey

Inspired by a recent trip to Sicily. Courgette flowers are perfect vessels to stuff and then either steam or fry. They are flowers- so very delicate and need a little TLC, you don’t want to rip the petals otherwise the stuffing will fall out.

They are at their best late summertime, perfect for a party and they never fail to impress.

Prep Time
2 hours
Cooking Time
15 minutes
4 as a starter
Fried Courgette Flowers, Sheep’s cheese, Mint and Blossom Honey
Fried Courgette Flowers, Sheep’s cheese, Mint and Blossom Honey


4 large courgette flowers, stamens carefully removed

50g soft sheep’s cheese at room temperature

100ml runny orange blossom honey

12 mint leaves

2l vegetable oil for deep-frying

sea salt



200g plain flour, sifted

2 teaspoons baking powder

500ml cold sparkling water

1 tsp grund cumin


First make the batter. Whisk the water with the flour, cumin and baking powder until smooth. The consistency will be quite loose. Cover with cling film and rest at room temperature.

Divide the cheese into 4 balls and then very carefully insert into the flower cavities along with a mint leaf. Pull the petals up and lightly twist to seal in the cheese. Fold the twists to the side of the flower and place twist side down on a tray. Cut a slit into the stalk, half way up. Place In a fridge for 20 mins to set. The cut will help the stalk cook more quickly

Heat the oil in a fryer or tall-sided pan to 180oc. You can check this with a dollop of batter- it will fizz and turn golden brown when ready.

Remove the flowers from the fridge and place in the batter and ensure they are fully coated.

Carefully place the flowers, one by one, in the oil, flower first. Hold the flower head in the oil for a few seconds to seal and then drop fully into the oil. Cook for 3 minutes turning once until a light golden brown. Remove from the oil, drain well and then serve drizzled with honey, sea salt and sprinkled with more mint leaves.

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