Mozzarella, anchovy and thyme stuffed zucchini flowers

all details

Zucchinis, or courgettes as they are known in Europe, feature in many cuisines as they thrive in temperate climates. The lush flowers - which are comprised largely of water - are extremely popular in Sicily and mainland Italy. The egg-yolk coloured flower is also used in soups or fillings for quesadillas in Mexico and Central America.


  • 340ml beer
  • 2 eggs, separated
  • Salt, to taste
  • 175g plain flour and extra for dusting
  • 200g mozzarella, chopped
  • 4 anchovy fillets, chopped (optional)
  • Leaves from 3 sprigs thyme
  • 10 zucchini flowers
  • Vegetable oil, for deep frying
  • Lemon cheeks and flaked salt


The flowers make an indulgent starter to a barbecue. Stuff them ahead of time and fry in batches at the last minute for your guests to enjoy while hot, with a chilled glass of sauvignon blanc.

Mix the beer, egg yolks and salt in a large bowl. Gradually add flour, whisking until smooth. Beat the egg whites to soft peaks and fold into batter.

Combine mozzarella, anchovy fillets and thyme in a small bowl. Gently open the petals of each flower and insert some of the cheese mixture into each flower, press and gently twist the petals closed.

Heat oil to 180C or until a small amount of batter sizzles when dropped into the hot oil. Dust the flowers lightly in extra flour and then dip one at a time in batter, drain off excess and deep fry in hot oil until golden on all sides.

Using a slotted spoon remove and drain on a paper-lined plate and serve while hot with lemon cheeks and flaked salt.

Makes 10.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Cuisine - Italian


Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes


Jock Zonfrillo creates authentic Australian cuisine just by doing what comes naturally.

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions