Delicate, summery, and visually stunning, Stuffed Courgette Flowers with Ticklemore Goat’s Cheese are a celebration of seasonal produce. The star of the dish is Ticklemore, a soft and crumbly goat’s cheese with a lemony tang and clean finish. When whipped with a little natural yogurt, it becomes irresistibly creamy—perfect for piping into tender courgette flowers. Lightly roasted or gently pan-fried or even lighty ,battered these blossoms make a sophisticated starter or an impressive accompaniment to a garden lunch. Best served warm with a drizzle of olive oil or a touch of honey for contrast, they’re as elegant as they are flavourful.
Ingredients
- 8-10 fresh courgette flowers, gently cleaned- small young courgette ends can be attached
- 120g Ticklemore goat’s cheese, crumbled
- 2 tbsp Greek yogurt
- 1 tsp lemon zest
- Salt and freshly ground black pepper, to taste
- 1 tbsp finely chopped fresh herbs (such as chives, mint, or basil)
- 1 tbsp olive oil
- Optional- runny honey
For the Tempura Batter (optional):
- 60 g plain flour
- 25 cornflour
- ½ tsp baking powder
- 120ml ice-cold sparkling water
- pinch salt
Instructions
- In a bowl, combine the crumbled Ticklemore cheese with the yogurt. Use a small electric hand blender until smooth and airy. Stir in lemon zest, herbs, salt, and pepper to taste.
- Carefully open each courgette flower and spoon or pipe about a tablespoon of the cheese mixture inside. Gently twist the tips of the petals to seal them.
Cooking Options:
- Pan-Fried:Heat 1 tbsp olive oil in a non-stick frying pan over medium heat. Cook stuffed flowers for 2–3 minutes per side until lightly golden and tender.
- B. Roasted:Preheat oven to 180°C (160°C fan) / 350°F. Arrange flowers on a baking tray, brush lightly with olive oil, and roast for 10–12 minutes until soft and just beginning to colour.
- C. Tempura-Fried (Light & Crispy):Prepare the batter: In a bowl, whisk together plain flour, cornflour, baking powder, and salt. Gradually stir in ice-cold sparkling water until just combined (some lumps are okay — don’t overmix).
- Heat oil: Pour neutral oil into a pan to a depth of about 5cm and heat to 170–180°C (340–355°F).
- Batter and fry: Dip each stuffed flower into the batter, letting the excess drip off. Fry 2–3 at a time for about 1–2 minutes until pale golden and crisp. Remove with a slotted spoon and drain on kitchen paper.Lightly salt and serve immediately.
- Serve warm, drizzled with a little honey or balsamic glaze if desired, and garnish with herbs or edible flowers.