Created by John Gionleka, chef-owner of London's celebrated Balkan restaurant Peckham Bazaar, these Stuffed Courgette Flowers with Tarator make the most of one of late summer's most beautiful ingredients. The delicate courgette flowers are filled with ricotta, Parmesan, breadcrumbs, lemon zest and thyme, coated in a light tempura-style batter and fried until crisp and golden, then served with a cooling yoghurt tarator salad of cucumber, kohlrabi and fresh herbs. Finished with Little Olive Oil Koroneiki Superior extra virgin olive oil, this is a vibrant seasonal starter and a delicious way to cook courgette flowers at home.
Why We Love John Gionleka's Fried Courgette Flowers
Crisp on the outside with a creamy, savoury ricotta and Parmesan centre, these fried courgette flowers are balanced beautifully by the fresh, cooling yoghurt tarator. Cucumber, kohlrabi and herbs add crunch and freshness, while Little Olive Oil Koroneiki Superior extra virgin olive oil brings everything together. It's a brilliant late-summer recipe for making the most of courgette flowers while they're in season.
How to Make Stuffed Courgette Flowers with Yoghurt Tarator
Start with the ricotta stuffing. Place the ricotta in a bowl and add the breadcrumbs, grated Parmesan, lemon zest, finely chopped fresh thyme and salt. Mix thoroughly until smooth, well combined and firm enough to hold its shape, then transfer to a piping bag.
Carefully open each courgette flower and pipe a small amount of the ricotta filling into the centre. Gently close the flower and twist the petals to seal the filling inside.
To make the tempura-style batter, combine the plain flour, cornflour, baking powder and salt. Add the egg white and very cold beer or IPA, then mix gently until just combined, taking care not to overmix. The batter should be light and smooth enough to coat the flowers without being too thick.
For the yoghurt tarator sauce, mix the Greek yoghurt with the finely grated garlic, chopped mint, salt and lemon juice until smooth. Slowly mix in 20ml Little Olive Oil Koroneiki Superior extra virgin olive oil until creamy and well combined, then keep chilled until needed.
To make the tarator salad, combine the thinly sliced cucumber and kohlrabi with the fresh herbs and enough yoghurt tarator sauce to coat everything lightly. Season with salt and finish with a light drizzle of Little Olive Oil Koroneiki Superior extra virgin olive oil.
When you're ready to fry, dip each stuffed courgette flower into the batter and allow the excess to drip off. Fry immediately until crisp and golden. Remove from the oil and place on kitchen towel to absorb any excess oil before serving.
To serve, place the cucumber, kohlrabi and herb tarator salad on one side of each plate and arrange the fried courgette flowers alongside. Add a lemon wedge, finish with a light drizzle of Little Olive Oil Koroneiki Superior extra virgin olive oil and a light sprinkle of sumac. Do not add black pepper.
Stuffed Courgette Flowers with Tarator Recipe Info
Details
Dish: Starter or light lunch
Diet: Vegetarian
Serves: Approximately 4
Prep: Approximately 30 minutes
Cook: Approximately 4–6 minutes
Total: Approximately 35 minutes
Ingredients
For the stuffed courgette flowers:
- Courgette flowers, as required
- 300g ricotta
- 50–60g breadcrumbs
- 30–40g Parmesan
- Finely grated zest of 1 lemon
- 1 tbsp fresh thyme, finely chopped
- ½ tsp salt
For the tempura-style batter:
- 100g plain flour
- 50g cornflour
- ½ tsp baking powder
- ½ tsp salt
- 1 egg white
- 180–200ml very cold beer or IPA
- Oil for frying, as required
For the yoghurt tarator sauce:
- 250g Greek yoghurt
- 1 small garlic clove, finely grated
- 10g fresh mint, finely chopped
- 20ml Little Olive Oil Koroneiki Superior extra virgin olive oil
- ½ tsp salt, or to taste
- 10ml lemon juice
For the tarator salad:
- Yoghurt tarator sauce, as required
- ½ medium cucumber, thinly sliced
- ½ medium kohlrabi, peeled and thinly sliced
- 1 small handful of fresh herbs
- Salt, to taste
- Little Olive Oil Koroneiki Superior extra virgin olive oil, for a light drizzle
To finish:
- Lemon wedges
- Little Olive Oil Koroneiki Superior extra virgin olive oil, for drizzling
- Sumac, for a light sprinkle
Nutrition
Estimated per serving, based on 4 servings
Calories: approximately 480 kcal
Protein: approximately 18g
Carbohydrates: approximately 38g
Dietary Fibre: approximately 2g
Total Sugars: approximately 6g
Fat: approximately 27g
Saturated Fat: approximately 11g
Sodium: approximately 850mg
Vitamin C: approximately 15% DV
Iron: approximately 10% DV
Calcium: approximately 30% DV
Nutrition is an estimate and will vary depending on the number and size of the courgette flowers, the amount of batter and frying oil absorbed, and the quantity of tarator sauce served.
A Little More About These Stuffed Courgette Flowers
Ingredient Guide
Courgette flowers are delicate, seasonal, and particularly good for stuffing and frying, with their mild flavour letting the creamy ricotta and Parmesan filling shine. Breadcrumbs give the filling structure, while lemon zest and thyme bring freshness and fragrance. The yoghurt tarator combines Greek yoghurt, garlic, mint and Little Olive Oil Koroneiki Superior extra virgin olive oil, with cucumber and thinly sliced kohlrabi adding a crisp, cooling contrast to the hot fried courgette flowers.
Prep Tips
Handle courgette flowers gently as the petals can tear easily and avoid overfilling them so you can twist the petals closed around the ricotta mixture. Keep the beer or IPA very cold and mix the batter only until combined for the lightest possible coating. Once fried, transfer the flowers to a kitchen towel to absorb excess oil and stay crisp. John's original recipe fries the battered flowers, which will give the best tempura-style finish. For an air-fryer courgette flower alternative, skip the wet batter and instead lightly coat the stuffed flowers with Little Olive Oil Koroneiki Superior extra virgin olive oil and breadcrumbs before air frying until golden and crisp.
Ingredient Swaps
If you can't find kohlrabi, thinly sliced radish makes a good crisp alternative in the tarator salad. Pecorino can replace Parmesan for a sharper filling, and sparkling water can replace beer for an alcohol-free version of the light batter.
Serving Suggestions
Serve these Stuffed Courgette Flowers with Tarator as a late-summer starter or light lunch while courgette flowers are at their best. They're particularly good served hot and crisp alongside the cool cucumber and kohlrabi tarator salad, with lemon wedges and a final sprinkle of sumac for freshness.
