Courgette flowers stuffed with ricotta and drizzled with honey

5.00

The genius behind these courgette flowers lies in their simplicity. They are the perfect combination of sweet and salty, soft and crisp. Courgette flowers are in season in the UK from early summer, so this is ideal for a summer dinner party. Here, Ben Tish garnished the courgette flowers with fried mint leaves, for an extra pop of colour. This dish is the perfect partner to a refreshing glass of Mirabeau Pure rosé, the ideal accompaniment to a sun-kissed Endless Lunch.

First published in 2025

Ingredients

Metric

Imperial

For the batter

  • 150g of plain flour, sifted
  • 2 tsp baking powder
  • 450ml of sparkling water

For the courgette flowers

Method

1

First make the batter. Tip the flour and baking powder into a bowl. Whisk in the water and ensure everything is incorporated well. Leave to rest while you stuff the courgette flowers

  • 150g of plain flour, sifted
  • 2 tsp baking powder
  • 450ml of sparkling water
2

Carefully peel down the petals of the flowers and remove the stamen, since this can be bitter

  • 12 courgette flowers, stalks intact
3

Mould a ball of cheese and then stuff it into a flower. Twist the leaves back up to form a tight seal. Be careful with the petals – they are very delicate and will tear easily

  • 120g of ricotta, divided into 12 rough balls
4

Cut a small slit in the bottom of the courgette stalks. This will help speed up the cooking process of the courgette in the fryer

5

Pour the vegetable oil into a deep-sided pan or deep fat fryer. Slowly heat up to 180°C. It’s ready when a little bit of the batter is dropped in and it fizzles and browns immediately. Keep the oil at a steady temperature while you batter the flowers

  • 2l vegetable oil
6

Carefully dip the flowers – in batches of two or three at a time – into the batter and then place in the fryer. Cook the flowers until they are golden brown on both sides. You will need to turn the flowers during this process to cook them on both sides

7

When ready, remove the flowers from the oil and drain well on paper towels, and keep warm. Fry the mint leaves for a few seconds until crisp, then remove with a slotted spoon

8

Continue cooking the other flowers in the same fashion

9

When the flowers are all ready and drained of excess oil, transfer to serving plates and drizzle with honey and garnish with mint leaves

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Chef, restaurateur and cookbook author Ben Tish has a stellar track record for creating dishes that, quite simply, everyone wants to eat. After years of channelling his love of Mediterranean food he's now chef director across Cubitt House's various pubs and restaurants, proving just how versatile his talents are.

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