Monday 23 October 2017

Deep-fried courgette flowers stuffed with goat's cheese

Donal Skehan

Deep-Fried Courgette Flowers Stuffed

with Goat's Cheese and Lavender HoneyOne of my favourite dishes at the Salt Yard restaurant in London is these deep-fried courgette flowers. The flowers are stuffed with creamy goat's cheese then deep-fried in a tempura-style batter and drizzled with sweet lavender honey. Recreating them at home was easier than I thought, so if you spot courgette flowers at the market then snap them up. The male flowers don't have the small courgettes attached, so make sure you choose the female variety with immature fruit attached.

Serves two to four.


250g soft goat's cheese

2 sprigs thyme leaves, finely chopped

8-12 baby courgettes with the flower attached

1 litre sunflower oil, to fry

2-3 tbsps lavender honey For the batter 8 tbsps plain flour

8 tbsps ice-cold sparkling water

Sea salt and ground black pepper


In a bowl, mix together the goat's cheese and thyme leaves. Open each courgette flower and carefully stuff with a heaped teaspoon of of the herby cheese. Seal the the flowers by gently twisting the tops of the petals around the cheese. Then heat the oil in a large high-sided pot over a medium heat.

Mix together the flour and sparkling water until you have a light and runny batter – it should be just thick enough to coat the courgette flowers – and season.

Carefully working beside the hot oil, dip the courgette flowers into the batter to coat completely, allowing any excess to drip off.

Gently place the coated courgettes, in batches of four at a time, into the hot oil and allow to cook until golden for three to four minutes, turning halfway through the cooking time if necessary. You can check if they are tender by piercing the flesh with a fork.

Using a slotted spoon, place the cooked courgette flowers on a plate lined with kitchen paper, then serve immediately, drizzled with lavender honey and seasoned.

Irish Independent

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