Beer Battered Zucchini Flowers
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
Beer Battered Zucchini Flowers
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 fun appetizer when entertaining, or personally 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.
For more appetizer ideas, my Crispy Fried Enoki Mushrooms, Seared Scallops & Yuzu Garlic Butter and Kingfish Mezcal Ceviche Tostadas for easy and delicious entertaining.
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.
Ingredients and substitutions
How to make it - step by step!
Make the filling by combining the cream cheese, herbs, lemon zest, salt, pepper, chilli flakes and parmesan cheese in a bowl.
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.
Put your oil into a medium pan and heat until oil becomes hot.
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!
In a separate container add ¾ cup of flour, then dip in one flower at a time into the flower then into the batter.
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.
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.
Make the filling by combining the cream cheese, herbs, lemon zest, salt, pepper, chilli flakes and parmesan cheese in a bowl.
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.
Put your oil into a medium pan and heat until oil becomes hot.
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!
In a separate container add ¾ cup of flour, then dip in one flower at a time into the flower then into the batter.
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.
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 the how to video
Watch the how to video
Beer Battered Zucchini Flowers
- 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
- Make the filling by combining the cream cheese, herbs, lemon zest, salt, pepper, chilli flakes and parmesan cheese in a bowl
- 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
- Put your oil into a medium pan and heat until oil becomes hot
- 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!
- In a separate container add ¾ cup of flour, then dip in one flower at a time into the flower then into the batter
- 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
- 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.