Stuffed Courgette Flowers, Honey and Sage Butter

When a lovely Lady gives your fiancé a bag of courgette flowers you turn them into something special. 

Don’t be daunted by courgette flowers, they’re very delicate but quite robust when covered in batter and turned into fritters. These are my cottage cheese and goats cheese courgette flowers, a really tasty combination that when teamed with the crispy and nutty sage butter and lashings of honey make for an extremely sophisticated and satisfying mix of salty and sweet. Perfect for a starter or canapé.

Stuffed Courgette Flowers, Honey and Sage Butter
Prep time
Cook time
Total time
Serves: 1-2
  • 6-8 courgette flowers
  • 2 tbsp. of cottage cheese
  • 100g of soft goats cheese
  • 100g of plain flour
  • 100g of cornflour
  • 300ml of vegetable oil
  • 1 tbsp of butter
  • A few fresh sage leaves
  • Honey
  1. To prep the courgette flowers remove the pollen / stigma by carefully pulling it out from the middle of the flower. Give each one a good wash and pat dry with kitchen towel.
  2. In a small bowl mix the cottage cheese and goats cheese together.
  3. In another bowl, mix the flour and cornflour together and pour in a little cold water. Mix and keep adding water, little by little until you have a thick gloopy batter like the consistency of honey.
  4. Carefully spoon half a teaspoon of the cheese mixture into the courgette flowers and pull the petals up and and around the mixture, twisting them all as you do to keep the cheese contained in the middle.
  5. Heat a the vegetable oil in a heavy based pan over a medium - high heat. Test the oil is hot enough by dropping a little batter into the oil; it should sizzle up when it's hot enough.
  6. Dip the flowers into the batter, shake off the excess and gently place into the oil. Fry for a couple of minutes either side until the batter just starts to change to a golden colour then remove onto kitchen towel. Cook in batches of 2 or 3 depending on the size of your pan.
  7. Heat a small frying pan over a medium heat and melt the butter. As it starts to turn brown add the sage leaves and swirl the pan, cooking gently until they go crispy.
  8. Serve the flowers on a platter, drizzled with sage butter and covered in a generous helping of honey.
They’re in season between June and Septmeber but best around July / August so stock up on them when you can.

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