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Cougourdettes (cougourdeto): recipe illustration
Salads & starters

Cougourdettes (cougourdeto)

Courgette flowers stuffed with a mixture of ricotta, egg and fresh herbs, then fried or baked until golden. A delicate spring and summer dish, served as a starter or side.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Gently open the courgette flowers and remove the pistils inside. Check that there are no insects.
  2. In a bowl, mix the drained ricotta, the egg, the Parmesan, the chopped basil and parsley, the crushed garlic, the lemon zest, the salt and the pepper.
  3. Fill each flower with a spoonful of the stuffing without filling it completely, then gently close the petals, twisting them slightly.
  4. Heat the olive oil in a frying pan over medium heat.
  5. Place the cougourdettes in the pan and fry for 3 to 4 minutes on each side, turning them carefully.
  6. Drain them on kitchen paper and serve immediately while they are still crisp.

Variations and tips

Oven version. Arrange them on an oiled tray and bake for 12 minutes at 200 °C (400 °F) instead of frying them.

Extra crispy version. Lightly dust the stuffed flowers in flour before frying them.

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Original Ecomely recipe.