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Herb & goat's cheese stuffed zucchini flowers


  • To make the batter, gradually whisk the beer, flour and seasonings. Set aside for about 30 mins. 
  • Gently pry open the zucchini flowers, snap the stamens off and shake them out. Set aside. 
  • Mash together the goat's cheese, thyme leaves, seasonings and garlic until well combined. 
  • Then put the stuffing into a piping bag, half fill the flowers and twist the ends.
  • Heat vegetable oil to about 180°C in a deep fryer or large heavy-bottomed pot.
  • Then lightly flour the flowers, dip them into the batter and deep fry, in batches of four, for 3-4 mins until golden. Carefully remove, drain on kitchen paper towels and sprinkle with a little salt. 
  • Toss the shaved fennel and red onion, parsley and seasonings with extra virgin olive oil and balsamic to taste. 
  • To serve, place a little aioli (or mayonnaise) in the centre of individual plates. Place four zucchini flowers in a crisscross on top and then mound the salad in the centre. 
  • nb. Two teaspoons can be used in place of a piping bag. 
  • Jason "Syd" Sydenham - Tuck's Ridge Winery, Mornington


  • 375 ml bottle of beer, at room temperature
  • 1-1½ cups self-raising flour
  • sea salt & freshly ground pepper
  • 16 zucchini flowers
  • 600 gm soft goat's cheese, at room temperature
  • leaves of ½ bunch thyme (or any other herb)
  • 1 garlic clove, crushed
  • vegetable oil for frying
  • 2 small fennel bulbs, peeled & shaved
  • 1 small red onion, peeled & shaved
  • leaves of ½ bunch Italian (flat leaf) parsley 
  • extra virgin olive oil
  • balsamic vinegar
  • aioli (garlic mayonnaise) or plain mayonnaise

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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