Alive and Cooking

Stuffed Zucchini Flowers

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(Serves 3-6)
6 zucchini flowers
1 egg, for egg wash
Plain flour
Sunflower oil, for frying

Stuffing 1 (Combine all the ingredients)
2 slices smoked salmon, chopped
2 tbsp cream cheese
6 pickled peppercorns, mashed
1 tbsp capers, mashed

Stuffing 2 (Combine all the ingredients)
1 tbsp Always Fresh Tomato Tapenade
50g Always Fresh Antipasto To Go Mixed Olives, chopped
2 tbsp cream cheese
2 tbsp precooked rice
1 egg


Gently open the zucchini flowers and fill with the different stuffing. Fold the petals over to seal.

Pass the flowers through flour, and then egg wash.

Fry in hot oil (180°C) for 30-40 seconds on each side or until golden brown. Place onto absorbent paper.

Season with salt and serve immediately.

Stuffed Zucchini Flowers