Tempura Zucchini Flowers

You aren’t alone if you were prone to turning your nose up at zucchinis when you were a child. Something deep fried is more to our liking. Whether it’s the golden exterior or the irresistible crunch on your first bite many of us are hooked for something a little greasy. Refine your taste buds with this delicious deep fried zucchini flower recipe packed with goats cheese.

Tempura Zucchini Flowers
Quick Guide

Tempura Zucchini Flowers



Preparation Time:
15 minutes

Cooking Time:
10 minutes

Nutrition per serve:
380 calories
45g carbohydrates
14g fat
18g protein


Cleaning zucchini flowers can be difficult. It’s ok if some of the petals rip apart, you can reattach it once the goats cheese mixture has been added.


  • 200g creamy goat cheese 
  • 8 zucchini flowers, still attached to baby zucchini
  • 2 tbsp fresh thyme, chopped, or basil leaves, shredded 
  • 1 cup cornflour
  • 1 cup flour
  • Pinch of salt
  • 2 tsp baking powder
  • 2 egg
  • Ice-cold soda or sparkling mineral water


1. Remove the stamen from inside each flower and check for insects.
2. Mix the soft cheese with the herbs, and roll into four balls. They should be of a size that fits neatly inside the flowers. Place (one ball a flower) inside the flowers, and gently close its petals.
3. Whisk the first five ingredients with enough ice-cold soda or sparkling mineral water to make a thin batter.
4. In a deep pan, heat 2.5cm of grapeseed or vegetable oil until hot, or use a deep- fryer set at 180deg. 
5. Gently dip the stuffed zucchini flowers into the batter, then fry both sides until crisp and golden.
6. Drain on kitchen paper, season with flaky sea salt and freshly ground pepper. 
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