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    Home » Easy Vegan Recipes » Snacks and Sides

    Stuffed Courgette Flowers

    30 June, 2010 by Kip 5 Comments

    Stuffed Courgette Flowers

    For years I've read about this seasonal goodie, the edible flower of the summer squash which we know as courgette (or zucchini, depending on where you're from). It's a vegetable which takes over supermarket shelves in late summer, but sadly the blossoms rarely come attached to their counterpart. For the first time in, well, ever, I found some at a farm shop last weekend. My initial reaction was to greedily purchase the entire basket, but I settled with a mere half dozen.

    I should have gone with the whole basket.

    Recipe notes

    What to do? Make stuffed courgette flowers? Yes. Deep fried in beer batter? Most definitely.

    For the beer batter I used a moderately light lager, Becks if I remember correctly. I'd stick with light, even so much as something like Corona. If you don't consume alcohol, try soda water instead.

    And yes, I realise Daiya cheese isn't available here in the UK. I hoard it like my mother hoards cereal on sale (sorry mom, it was the best analogy I could think of), using it sparingly for a treat (I go to the US a couple of times a year). Try any melty vegan cheese here, a cheddar or mozzarella style preferably, and it'll be good.

    Beer Battered Stuffed Courgette Flowers Recipe

    Makes half a dozen
    • Ingredients
      • 6 zucchini (courgette) blossoms
      • 30g Daiya mozzarella style vegan cheese
      • 6 leaves each mint and basil
      • 3 tablespoon nutritional yeast
      • ⅛ teaspoon lemon zest
      • Pinch of salt (and pepper, to taste)
      • ½ cup lager
      • ¼ cup self rising flour
    • Directions/Method
      1. Heat at least an inch of oil in a heavy bottomed saucepan or wok. Aim for a medium heat, hot enough for a drop of batter to sizzle and turn golden in a minute or two.
      2. Very gently open the courgette flowers and rinse them out to remove any grit inside. Break off the pistils/stamen carefully.
      3. In one bowl mix the beer and the flour to make a thin batter (about the thickness of cream, give or take a few degrees of density). In another bowl mix all of the other ingredients well.
      4. Carefully put about 1 heaped teaspoon (or, you know, whatever the mix is divided by 6) into the center of each of the zucchini blossoms. My preference is to use my fingers over a spoon so I can push the mix deep into the flower. Twist the top of the blossom to seal (the world won't end if it's not perfectly sealed).
      5. Lightly drag each flower through the batter, coating all external surfaces, and place a few at a time into the hot oil (don't over crowd). Fry for a minute or two, turned over if necessary to fry both sides.
      6. Allow the fat to drain off as much as possible when you remove the courgette flowers from the oil, and place on a tempura rack or paper towels while you fry the remaining blossoms.
      7. Serve hot, with a wedge of lemon.

    More Snacks and Sides

    • Thai fried tofu tao hu tod
      Thai fried tofu with sweet peanut dipping sauce
    • Lempeng sagu – Sago and Coconut Pancakes
      Sago and coconut pancakes with melted palm sugar
    • Horseradish Mash
      Horseradish Mashed Potatoes
    • Fried Thai Peanuts Recipe
      Thai Herbal Fried Peanuts (Tua Tod Samun Prai )

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. Liz Wyman

      July 01, 2010 at 7:35 am

      If you get any more and don't want to use the precious Daiya, try the recipe in American Vegan Kitchen. Really good!

      Reply
      • Kip

        July 01, 2010 at 7:51 am

        More cookbooks! I haven't got that, but it's going on my wish list this second.

        Reply
      • Kip

        July 01, 2010 at 7:52 am

        P.S. when you're down this way for a game, come over for a Daiya pizza or something!

        Reply
    2. melisser

      July 01, 2010 at 7:49 am

      I keep meaning to make stuffed squash blossoms, these look great!

      Reply
      • Kip

        July 01, 2010 at 7:53 am

        I was so excited to even find them! It's been a good year for finding random awesomeness at markets and farm shops!

        Reply
    3. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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