Fried courgette flowers

A wine batter gives David Rocco's delicate cheese filled courgette flowers a crisp finish
By David Rocco
Fried courgette flowers
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 12 courgette flowers
  • 12 tinned anchovies
  • 1 large ball mozzarella, cut into narrow strips
  • 2 eggs, beaten
  • 120 g plain flour
  • 120 ml white wine
  • 750 ml extra virgin olive oil, for deep fat frying
  • 1 pinches salt


With a dry tea towel, gently brush off any dirt on the flower - do not rinse it with water. Ensure you check inside each flower for any insects and shake them out. Stuff each courgette flower with an anchovy fillet and a strip of mozzarella. For the batter, mix the eggs, flour and wine together until consistency is smooth and even. Fill a medium sized sauce pan about three quarters full with extra virgin olive oil (alternatively you can use a deep-fat fryer). Heat the oil on a medium heat on the hob. Dip each courgette flower in the batter so that it is gently coated. Test the oil is hot enough by dropping a small blob of batter into the pan - the batter should sizzle. Fry the flowers in oil until golden brown. Place on a paper towel to absorb excess oil and immediately season with salt. Serve while still piping hot.

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