Frittered courgette flowers and sage leaves

Preparation info
  • Serves


    • Difficulty


Appears in
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

The combination of soft and creamy with crisp and fragrant works really well. Use the batter for anything that needs a delicate coating, such as finely sliced courgettes and aubergines, slivers of chicken breast, prawns or fish fillets.



Spread out the flowers like hollow trumpets. Drop a little ball of the soft cheese into each one and fold the ends so the cheese doesn’t fall out. Rinse the sage leaves and pat dry.

Now make the batter. Sift the flour into a bowl, season with salt and pepper and make a well in the centre. Whisk the egg lightly with the water and vinegar and tip the mixture into the well in the flour. Gr