Zucchini Flowers with Chevre and Chives

Ready in 10 minutes | Serves 6



  • 12 zucchini flowers
  • 200g chevre, we suggest Udder Delights Chevre
  • 4 tbspns grated parmesan, plus extra for serving
  • 1 egg lightly beaten
  • 2 slices good quality stale bread roughly crumbled into crumbs
  • 1 tbspn chopped chives
  • 1 tbspn chopped dill
  • Batter: 2 cups self raising flour, 300ml beer, 1 tspn salt sunflower or vegetable oil for frying



  1. To prepare batter sift flour into a bowl, make a well in the centre and whisk in salt and enough beer that mixture is runny and smooth, leave batter to rest for 2 hours, 30 min is ok if that is all you have.
  2. To prepare zucchini flowers, gently open flower and remove the stigma, stamen and pollen tube (everything inside the petals).
    To prepare stuffing crumble chevre into a bowl, add bread crumbs, egg, and mix well, then add herbs.
    Using a teaspoon open flowers and fill with mixture until pleasantly stuffed. Close petals over the stuffing. Place flowers on a plate, this step can be done a few hours in advance.

  3. Heat enough oil to come 2/3 up the sides of a medium saucepan until it reaches approximatly 180C, if you don’t have a thermometer oil should be just about at simmering point. Cook one flower first to check temperature gently place flower petals first into the oil holding the other end of the zucchini for a few seconds while petal is in the oil so the flower doesn’t sink to the bottom. Then gently drop the other end into the oil. Flower should take a few minutes to go golden brown, remove and place on paper towel. If temperature is hot enough to brown flowers in a few minutes continue to cook flowers in batches.

  4. Once all the flowers are cooked, plate, sprinkle with extra grated parmesan and serve while still hot.


  • WHAT’S IN SEASON | FRUIT: APPLES All new season. Great range. BANANAS Good value. BERRIES Vic Strawberries eating well. Raspberries good value. CITRUS Limes good value. Aussie grapefruit and pomelo in season. Imperial mandarins are eating better this week. EXOTIC Quinces have started. Peak season for soft and firm persimmon. Custard Apples in season. GRAPES Still good eating Aussie grapes. MELONS Watermelon good value and eating well. NUTS New season walnuts and chestnuts. PAPAYA Excellent eating. PEARS All new season. Try Papple a pear that looks like an apple with a lovely peachy blush. POMEGRANATES In season. STONEFRUIT Plums the pick. All other stonefruit very late in the season. VEGETABLES: ASPARAGUS Imported only. AVOCADOS New season QLD Hass have really kicked off. BEANS Brussel sprouts the pick. Rounds still scarce. Snowpeas and sugar snap pea slightly better value. CELERIAC Very scarce. GARLIC Tassie garlic in season. GOOD VALUE Cauliflower and eggplant. POTATOES & PUMPKIN Washed Dutch Creams in season. New variety of Kabocha pumpkin. SILVERBEET, CAVOLO NERO & KALE Great bunches. TOMATOES Roma’s better value. FLOWERS Double elite tulips, tulips and short roses the picks.