Baby courgette flowers stuffed with gorgonzola



  • 16 fresh baby courgette flowers
  • 250 g spicy gorgonzola cheese
  • 100 g Roman ricotta
  • 3 eggs 200 g 00 flour
  • ½ prosecco wine (dry white wine)
  • 2 l peanut oil
  • salt and pepper


Mix the eggs and flour in prosecco wine in a bowl. Add salt and pepper.

Combine gorgonzola and ricotta with a wood spoon, then leave it stand in the freezer for at least 20 minutes. Wash and clean the courgette flowers, dry them accurately then stuff them using a coffee spoon or a pastry bag. Let peanut oil warm up to 170°, pass the flowers in the batter and fry.

Serve very hot.

Suggested wine: Arneis, Langhe

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Baby courgette flowers stuffed with gorgonzola
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