Stuffed Courgettes en Fleurs Tempura




I am beyond excited! For the first time in the 4.5 years that I’ve been in London I’m cooking with courgette flowers 😱
They are usually very expensive because they are available only during a brief period in summer, and for some reason they seem to be something quite rare or unusual here. Anyway, yesterday I went to the farmer’s market and I found a bag of six which was the cheapest deal I’ve seen in London. So courgette flowers it is!
I made three stuffed flowers but with one potato you can easily stuff four flowers. I would recommend these as a starter (one each) or as a snack, they are quite filling because of the potato and because they’re fried.

For 4 stuffed flowers

• 4 courgette flowers
• 1 small potato
• 1 dollop vegan butter
• about 50gr flour
• ice water
• 1/2 tsp baking powder
• 1 handful fresh basil, chopped
• salt
• black pepper, ground
• 1 squeeze of lemon
• vegetable oil, for frying


Start by washing the potato. I always use the skin in cooking but it’s up to you if you want to peel it. Once you’ve done this, peeling or not, chop it in cubes and boil it in salty water until very soft.

Drain and add about a tbs of vegan butter or spread to make the filling nice and fluffy. Add some black pepper, a squeeze of lemon and the basil. Add salt if needed. Make sure the mash is even and leave on the side.

In a pan, add about an inch of vegetable oil and set the heat to medium. While the oil heats, open the courgette flowers delicately and use a teaspoon to stuff them with a little mash.
Try to make the petals stick to the mash so that the flower is neatly “sealed”.

When the flowers are stuffed, melt a couple of ice cubes in a little water; add the baking powder and the flour little by little until the batter is reasonably thick but not heavy enough to destroy the delicate flowers.

By this time the oil should be hot. Quickly dip the stuffed flowers in the batter until completely covered and place in the pan leaving enough space between them.

Let cook for about 3 minutes on each side until the batter is crispy and golden.

Remove from the pan and let rest on kitchen towel for a couple of minutes to drain the excess oil.

Serve them straight away when they’re crispy outside and melty in the middle.


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