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Stuffed courgette flowers with olive dressing

Stuffed courgette flowers with olive dressing on a sharing platter

Stuffed courgette flowers with olive dressing

Name: Stuffed courgette flowers with olive dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: small handful of green olives pitted and chopped; 2 ripe tomatoes deseeded and diced; 1 tbsp white wine vinegar; 3 tbsp extra virgin olive oil; small bunch of basil thinly sliced; 100g plain flour; 100g cornflour; 200ml cold sparkling water; 2 x 150g balls mozzarella; 12 courgette flowers; sunflower oil for deep-frying

Barney Desmazery

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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Stuff courgette flowers with mozzarella balls and deep-fry to make this special summer side dish, served with chopped olives and tomatoes on the side

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

small handful of green olives

pitted and chopped
2 ripe tomatoes

deseeded and diced
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
small bunch of basil

thinly sliced
100g plain flour
100g cornflour
200ml cold sparkling water
2 x 150g balls mozzarella
12 courgette flowers
sunflower oil

for deep-frying

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Nutrition: Per serving (4)

kcal555
fat17g
saturates12g
carbs4g
sugars2g
fibre2g
protein17g
salt1.16g

Method

step 1

For the dressing, combine the olives, tomatoes and vinegar with seasoning, and enough of the oil to bind. Set aside, then add the basil just before serving.
step 2

Sift the flours with a pinch of salt into a large bowl and make a well in the centre. Pour in the sparkling water and stir to combine. Do not overbeat – it should be just combined and can have a few lumps.
step 3

Drain and pat the mozzarella balls dry, tear into small pieces, then season. To stuff the flowers, open the petals, put in some mozzarella, then gently twist the petals to re-seal them.
step 4

Heat the sunflower oil in a large pan until a cube of bread dropped in browns in 20 seconds. Drop the flowers into the batter, then remove, shaking off any excess. Fry in batches of two or three until lightly golden. Drain on kitchen paper and season with salt. Keep warm in a low oven as you cook the rest. Pile onto a platter and drizzle with the dressing.

Recipe from Good Food magazine, June 2025

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