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Courgette Blossoms with Goat Cheese and Citrus Flower Honey


For the blossoms

12 very fresh zucchini/courgette blossoms
12 oz/360 g tomme de ma grande-mere or other young fresh goat cheese

For the batter

1 egg
1 cup/240 ml ice water, plus more if needed
1 cup/125 g all-purpose/plain flour
2 cups/480 ml canola or grapeseed oil, for frying
Citrus flower honey, for dipping


Makes: 12


To prepare the blossoms: Brush the zucchini/courgette blossoms with a pastry brush to remove any sand. Gently reach inside each one with the tips of your fingers and remove the pistil, being careful not to tear the flower. Stuff each blossom with 1oz/30 g of the cheese. Twist the flowers closed at the ends.

To prepare the batter: In a medium bowl, whisk the egg with the ice water. Add the flour and whisk until smooth. Add more ice cold water if necessary to form a thick batter similar to crepe batter. Refrigerate until ready to use.

Heat the canola oil to 350°F/180°C over medium heat. Dip the stuffed blossoms in the batter two or three at a time, and fry for about 2 minutes, or until light golden brown and crisp. Drain on paper towels and serve with the honey. 

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