Make these crispy fried courgette flowers, then check out more courgette recipes such as our BBQ courgettes, courgette curry and courgette frittata. Also try our stuffed vine leaves for another great veggie starter.

"I love courgette flowers and this recipe is a simple seasonal version of our winter fried sage leaves. As always with the cooking at Palatino, we want everything to be elegant but most of all delicious. This dish has its roots in ancient Rome but remains very popular with contemporary diners." Stevie Parle, head chef,


  • 75g plain flour
  • 250ml sparkling water
  • 50ml chestnut or other runny honey
  • 50ml white wine vinegar
  • for frying vegetable oil
  • 6 courgette flowers, stamens removed


  • STEP 1

    Put the flour in a bowl, season, and slowly whisk in the sparkling water to make a smooth batter.

  • STEP 2

    You should be able to see your fingernail through the batter, when dipped.

  • STEP 3

    In a separate bowl mix together the honey and vinegar.

  • STEP 4

    Heat the vegetable oil in a pan no more than 1/3 full until 180C or until a cube of bread browns in 30 seconds.

  • STEP 5

    Add the courgette flowers to the batter, toss to coat and gently shake off any excess before carefully placing into the oil.

  • STEP 6

    Fry for 1-2 minutes until crisp, drain on kitchen paper and season.

  • STEP 7

    Serve straightaway with the honey and vinegar in a small bowl to dip the courgette flowers into.


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