I am so blessed to have my dear friend Alex staying over at my home. He always brings the best ideas. The other day, when he saw courgettes growing in my garden, he suggested we eat their flowers.
Naturally, I replied, “Are you insane?”
But he explained that in Italy, where he is from, stuffed courgette flowers are a real delicacy. So I gave it a go, following his mum’s recipe, and I loved them.
The only problem? I only had three flowers that day. I would suggest at least 4–6 per person.
STUFFED COURGETTE FLOWERS
- 6 flowers
- 100g cream cheese (with herbs or garlic)
- 1 egg
- 100g flour
- 2tbsp olive oil
- lemon wedge to serve
1. Stuff the flowers with the cream cheese.
2. Whisk the eggs in one bowl and place some flour in another. Dip the courgette flower in the egg and then roll it in the flour.
3. Heat the oil in the pan and fry stuffed flowers.
4. Serve still hot drizzled with lemon!
You must try this out!
Rasa 😉