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Courgettes with flowers attached.

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I got some very small courgettes with flowers still attached.
I'd like to keep the courgette and flowers together and stuff the flowers with ricotta and a few herbs.
A lot of the recipes call for deep frying and are mainly for the flowers only and I haven't got a fryer.
I was thinking about baking or grilling or maybe shallow frying?
Any advice on the best way to cook these would be gratefully received.

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  1. shallow frying works for me and I always add a little Halloumi to the filling...

    1. The fried flowers are the males, which are on a stem, not attached to the fruit. When the flowers are beautiful and attached to small zucchine (the female flowers), they can be left attached and filled delicately with ricotta. They are then cooked very delicately, even steamed I think. I don't have a recipe for those, but if you search, make sure you are aware of the distinction between the two kinds of flowers. And do it now. They wilt quickly.