Added to Basket
Published 20/04/2026
0:25
Serves 4
Medium

Deep-fried courgette flowers

A delicate and sophisticated seasonal treat that captures the essence of summer.

Courgette flowers are a delicacy often found in Mediterranean cooking. They are best picked fresh from the garden. You can also add an anchovy fillet inside with the cheese for an extra salty kick.

What you'll need...

Ingredients

  • 1 garlic clove
  • 4 good-sized anchovy fillets
  • 180g ricotta
  • Finely grated zest of 2 lemons
  • Few sprigs fresh oregano or marjoram, or thyme leaves, finely chopped
  • 6 courgette flowers, with little courgettes attached (from good greengrocers), cleaned, stamens removed
  • 2 litres light oil, for deep-frying (you will be able to re-use this afterwards)

For the batter

  • 1 free-range egg white
  • 2 tbsp plain flour
  • Juice of ½ lemon
  • Splash of sparkling water

Method

  1. Chop the garlic finely with the anchovies until they become a coarse paste, and combine with the ricotta, lemon zest and herbs in a large bowl. Season with a few good twists of black pepper and very little salt, then mix thoroughly.

  2. Gently open out each courgette flower and fill generously with the ricotta mixture, then wrap the petals around and secure with a twist at the top. The petals don’t need to envelop the filling completely, as the batter will make it hold.

  3. In a large, heavy-based pan, heat the oil over a medium heat until it is really hot (195°C) but not smoking.

  1. Meanwhile, make the batter by whisking the egg white in a large bowl until stiff, then sifting in the flour. Add the lemon juice and the water, whisking just to combine, using as few strokes as possible.

  2. To see if the oil is hot enough, drop in a small piece of bread. It should brown in 20 seconds. Dip each flower in the batter to coat, then fry in the oil, 2 or 3 at a time - don’t crowd the pan. Turn over after 40-60 seconds. When golden, remove with a slotted spoon, sprinkle with sea salt, drain briefly on kitchen paper and serve.

Other Recipes

Pressure cooker pulled pork

Pressure cooker pulled pork

The easiest pulled pork recipe you’ll ever find. This mouth-watering, smoky barbecue pulled pork is perfect for BBQ season and best served with soft rolls and a helping of coleslaw.

Read More
Wild garlic pesto

Wild garlic pesto

Combine garlic leaves with pine nuts, vegetarian parmesan and fresh lemon juice for a delicious condiment that pairs beautifully with pasta, bread, mozzarella and more.

Read More

Building a sustainable future

B Corporation Certified

ProCook is proud to be certified as a B Corp™, joining a select but growing group of companies committed to using business as a force for good.

Learn more

ProCook is honoured to be recognised as a Which? Recommended Provider for Furniture and Homewares. When you purchase from us, you can rest assured that you're getting a truly exceptional product that has been carefully crafted to meet your every need.

Life's A Beach

ProCook is dedicated to supporting our long-term charity partner's mission to inspire action to reduce single use plastics. Together, we're striving to make a positive impact on the environment and create a sustainable future.

Learn more