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Graceburn-filled crispy courgette flowers

Paula McIntyre

A perfect vehicle for the award-winning cheese from Blackwoods Cheese Company

Recipe Meta


15 mins


4 mins






For the courgette flowers

  • 150g Graceburn cheese
  • Zest of 1 lemon
  • 1 tbsp each chopped basil, chives and parsley
  • 12 courgette flowers
  • 50g plain flour, seasoned with salt and pepper
  • 2 eggs, lightly beaten
  • 150g panko crumbs
  • 50g butter, chopped
  • 50ml rapeseed oil

For the mint dressing

  • Juice of 1 lemon
  • 1 tsp honey
  • A handful of mint leaves
  • 150ml thick Greek yoghurt
  • 25g Graceburn cheese
  • 50ml Graceburn cheese oil
  • 1 garlic clove, minced


Mix the cheese with the lemon zest, herbs and freshly ground pepper to taste. Spoon a generous teaspoon into each flower and twist the top to secure. Dip all the courgette in the flour, shake off the excess and then dip in the eggs and finally roll in the panko crumbs to coat.

Heat half the butter and oil in a large frying pan and when bubbling add half the courgettes, cooking for 2 mins each side. Keep warm while you cook the remaining courgettes in the remaining oil and butter.

To make the mint dressing, cut the lemon in half and scorch on a hot pan. Squeeze into a jug and add the remaining ingredients. Blend and check the seasoning.

Serve the courgette flowers with the mint dressing on the side to dip them in.

Where to buy these ingredients