Olive Magazine
Macadamia nut cheese-filled courgette flowers on a white plate

Macadamia nut cheese-filled courgette flowers

Published: September 20, 2021 at 3:08 pm
  • Preparation and cooking time
    • Total time
    • plus soaking and setting
  • Easy
  • Makes 8

Check out Bettina Campolucci Bordi's filled courgette flowers for a brilliant vegan dish to serve at events or dinner parties

  • Vegan

Try this recipe for courgette flowers, then check out more best ever vegan recipes and vegan dinner party ideas.

Bettina Campolucci Bordi says: "This has become such a classic. I love cooking these filled flowers for events or dinner parties. Courgette (zucchini) flowers are stunning and make the perfect vessels for a variety of delicious fillings."


  • 8 courgette flowers
olive oil, for frying, plus a little extra


  • 280g macadamia nuts
  • 1 zested, 2 tbsp juice lemon
  • 2 tbsp snipped chives
  • 1 garlic clove, grated


  • 50 g cornflour
  • 35g plain flour, or rice flour, for a gluten-free version
  • 2 tbsp chickpea flour
  • 1 tsp baking powder
  • 120ml sparkling water


  • spring greens
  • lemon-flavoured mayonnaise
  • snipped chives


  • STEP 1

    To make the macadamia cheese, first prepare the macadamia nuts by soaking them in a bowl of water for 2 hours – or even better do this the night before. Drain the nuts and tip into a food processor or blender along with 160ml water and blitz until smooth (if you are using a small, hand-held blender, then blitz several times until smooth.) As this is a soft cheese, the texture can be slightly bitty, which I personally love. If you are using a high-speed blender, make sure you don’t overheat or overblend. You want the texture to be ricotta-like.

  • STEP 2

    Once the nuts are blended, transfer to a clean glass container. Add the lemon juice and zest, chives, garlic, and some salt and pepper, then mix well.

  • STEP 3

    Use a metal chef’s ring for this next step, if you have one. Alternatively, you can use a small bowl lined with clingfilm. If you’re using a chef’s ring, place some baking paper under the ring and grease the inside with some oil. Fill the chef’s ring or the bowl to the top with the cheese mixture.

  • STEP 4

    Chill the cheese for a few hours to set and let the flavours marry together. The cheese will keep for up to seven days in the fridge.

  • STEP 5

    Put the cheese mixture in a piping bag, fill the courgette flowers two-thirds full and gently twist the tops to close them up. Once the flowers have been filled, make the batter by mixing all the ingredients together.

  • STEP 6

    Heat a good amount of olive oil in a pan. Gently dip the courgette flowers in the batter and then shallow-fry over a medium heat until browned and crispy. Once fried, put the flowers on kitchen paper to drain and serve immediately with some spring greens and a lemon-flavoured mayonnaise with a few snipped chives stirred in, if you like.

Cook's tip: If you would like to age the cheese, transfer the blended macadamia to a bowl (not made from metal or it won’t ferment), add the powder from half a probiotic capsule and mix well. Cover with a muslin cloth (cheesecloth) and keep outside the fridge for 24 hours to ferment. After 24 hours, the cheese will be slightly acidic in taste and have a thicker consistency.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content