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Goat's Cheese

Stuffed Zucchini Flowers by James Reeson

Zucchini flowers are now in season and if you are lucky enough to find them, make sure you use them within a day or two of picking. They are delicious filled, battered and crisply fried as in this wonderful recipe from James Reeson, celebrity chef on WIN TV’s Alive and Cooking program.      



  • 120g South Cape Goat’s Cheese
  • 4 slices smoked salmon, chopped
  • 12 pickled peppercorns, mashed
  • 2 tablespoons capers, mashed 
  • 6 zucchini flowers
  • 1 egg, for egg wash
  • plain flour
  • salt
  • sunflower oil, for frying


Combine the goat’s cheese, smoked salmon, peppercorns and capers together.
Gently open the zucchini flowers and fill with the goat’s cheese mixture.

Fold the petals over to seal. Pass the flowers through flour, and then egg wash.
Fry in hot oil (180°C) for 30-40 seconds on each side or until golden brown.

Drain onto absorbent paper. Season with salt and serve immediately.


Stuffed Zucchini Flowers by James Reeson

Preparation time:
15 minutes

Cooking time:
5 minutes


Products used:
South Cape Goat’s Cheese

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