Fast Recipes

Zucchini flowers filled with herbs and goat's curd

Australian Gourmet Traveller fast food recipe for starter zucchini flowers filled with herbs and goat's curd

By Fiona Hammond
  • Serves 16
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Zucchini flowers filled with herbs and goat's curd


  • 200 gm goat’s curd
  • 2 tbsp chopped herbs, such as flat-leaf parsley, chives and chervil
  • 3 anchovy fillets, finely chopped
  • 16 zucchini flowers, pistils removed
  • 75 gm plain flour (½ cup)
  • 2 eggs, lightly beaten
  • 210 gm fresh breadcrumbs, toasted in oven until golden (3 cups)
  • 60 ml olive oil (¼ cup)
  • 60 gm unsalted butter, coarsely chopped
  • To serve: lemon wedges


  • 1
    Combine goat’s curd, herbs and anchovy fillets in a bowl and season to taste with freshly ground black pepper. Place a heaped teaspoon of goat’s curd mixture in each zucchini flower, twisting tips of petals to seal.
  • 2
    Dip each flower in flour, shake to remove excess, dip in egg, then coat in breadcrumbs.
  • 3
    Combine oil and butter in a frying pan over medium-high heat and, when butter has melted and oil is hot, shallow-fry flowers in batches, turning occasionally, for 3 minutes or until golden brown. Drain on absorbent paper and serve with lemon wedges.