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Beer Battered Zucchini Flowers

40 minsServes 5Ingredients:3 cups grape seed oil (or oil for frying)10 - 12 zucchini flowers (with stems or baby zucchini attached)200g cream cheese½ cup mixed herbs, I used a combo of parsley, thyme & dill½ lemon zest1/2 tsp Chilli flakes1 tbsp parmesan cheeseA good pinch of salt and pepper1 cup of plain flour (plus extra for dusting)1 tsp baking powder1 x 330ml bottle pale ale (or any beer you like)1 tsp salt1/4 tsp Finishing salt1 tsp few thyme leaves1 tbsp honey1 tbsp lemon juice
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Beer Battered Zucchini Flowers

Serves 5| Ready in 40 mins
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Light, fragrant zucchini flowers filled with cream cheese, parmesan, herbs and chilli encased in a crispy beer batter and drizzled with honey.

Beer Battered Zucchini Flowers

When zucchini’s are in season, these light, crispy zucchini flowers with a deliciously creamy filling are an absolute must. Make these as a super fun appetizer when entertaining, or personally just whenever I happen to find zucchini flowers, I clear my schedule and make these.

At first glance stuffing and cooking flowers in batter might seem a bit daunting, but it’s actually really simple, and totally fun to make. You can also play with the filling ingredients, use ricotta instead of cream cheese, try different herbs or other flavours.

Naturally, serve these with a nice cold one... Or two.

What you need to make Beer Battered Zucchini Flowers

A group of ingredients including zucchini flowers, ricotta, parmesan cheese, lemon and fresh herbs
Zucchini flowers
Beautiful edible flowers perfect for stuffing and frying
Cream cheese & parmesan cheese
For filling the flowers
Mixed herbs
I used a combo of parsley, thyme & dill, but use what you have available
Lemon zest
For a fresh accent in the filling
Chilli flakes
For a hit of heat
Grape seed oil
for frying
Plain flour and baking powder
Flour for the batter
Pale ale
For the batter liquid. Most beers will work.
Honey and lemon
To garnish
Salt and pepper
For seasoning

How to make Beer Battered Zucchini Flowers

A bowl of cream cheese, parsley, parmesan and lemon zest
1. Make the filling

Make the filling by combining the cream cheese, herbs, lemon zest, salt, pepper, chilli flakes and parmesan cheese in a bowl.

A zucchini flower about to be filled
2. Prep the flowers

Gently remove stamen and pistil from the centre of each flowers, taking care not to damage petals, then add a tbsp of filling into the centre and carefully twist the petals to seal. Repeat until each flower is filled.

A pot of oil for cooking
3. Heat the oil

Put your oil into a medium pan and heat until oil becomes hot.

none provided
4. Make the batter

Meanwhile, combine flour, baking powder and salt in a container, stir to combine. Slowly add the ale stirring as you go. Keep adding until you get a batter to a consistency of thickened cream, you don’t need to worry about removing all the lumps, they add texture!

Zucchini flower dipped into batter
5. Batter the flowers

In a separate container add ¾ cup of flour, then dip in one flower at a time into the flower then into the batter.

Flower frying in oil
6. Cook the flowers

Carefully lower a couple of coated flowers into the batter, fry on one side for 30-60 seconds, then turn over using a pair of tongs, fry for another 30-60 seconds, until golden brown, place on paper towel to train, repeat with remaining flowers.

Plate of fried zucchini flowers
7. Serve and garnish

To serve scatter over a little finishing salt, drizzle over the honey, scatter over thyme leaves, edible flowers and at the last second a couple of drops of lemon juice Serve immediately.

Watch how to make Beer Battered Zucchini Flowers

Frequently asked questions & tips for Beer Battered Zucchini Flowers

Why do the stems look different on some, are they both edible?
Yes! Fun fact, the female flowers are the ones with the zucchini growing form the base, the stems that are shorter and thinner are the male flowers.
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Beer Battered Zucchini Flowers

Cook Time
20 mins
Prep Time
20 mins
Serves
5
Light, fragrant zucchini flowers filled with cream cheese, parmesan, herbs and chilli encased in a crispy beer batter and drizzled with honey.
  • 3 cups grape seed oil (or oil for frying)

For the filling

  • 10 - 12 zucchini flowers (with stems or baby zucchini attached)
  • 200g cream cheese
  • ½ cup mixed herbs, I used a combo of parsley, thyme & dill
  • ½ lemon zest
  • 1/2 tsp Chilli flakes
  • 1 tbsp parmesan cheese
  • A good pinch of salt and pepper

For the batter

  • 1 cup of plain flour (plus extra for dusting)
  • 1 tsp baking powder
  • 1 x 330ml bottle pale ale (or any beer you like)
  • 1 tsp salt

Topping

  • 1/4 tsp Finishing salt
  • 1 tsp few thyme leaves
  • 1 tbsp honey
  • 1 tbsp lemon juice
Category - Appetizers
Cuisine - Italian inspired
Skill Level - Not too tricky
Other categories -
Appetizers, Entertaining, Little plates, Spring, Snacks, Vegetarian
Nutritional information
Calories 1518.2 kcal30%
Carbohydrates 40.1 g13%
Sodium 846.9 mg37%
Magnesium 145.7 mg36%
Protein 16.5 g33%
Sugar 5.2 g6%
Calcium 200.6 mg20%
Vitamin A 53%
Fat 146.7 g65%
Fiber 5.2 g21%
Iron 4.6 mg26%
Vitamin C 165%

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