Eat With Me

Vietnamese spiced mince stuffed Zucchini Flowers

Often the gorgeous crown of the well known and well loved zucchini does not make it to your grocery store. What a pity as this is truly a one of a kind type of edible flower that is sure to have your guests impressed. Wild Organics sourced these incredible little jewels and I decided to make them the heart of the dish.

I have seen quite a few recipes of ricotta stuffed zucchini flowers that are dipped into a tempura batter and then fried but I wanted to give this recipe an Oriental twist. I absolutely love these flavours and am sure this is going to be on your next entertaining platter.

Organic Zucchini Flowers from Wild Organics
Remove the stamen
A few of the stamen that have been removed

It is quite important to remove the stamen and arils before cooking as this is where most of the pollen is kept. Once they have been removed, you can wash them and begin the next step. Gather the rest of the ingredients from the recipe below but be free to improvise with a few ingredients if you wish.

A few of the ingredients you will need
Spiced mince mixture
Add the egg

This is where it gets exciting!!!

The stuffed zucchini flowers
Dipping each of the flowers into the batter

Okay, wait is this more exciting?!

Fry each stuffed flower…
Until golden and crispy

Crispy Vietnamese spiced mince Stuffed Zucchini Flowers
Serves: 2 – Preparation Time: 30 minutes – Cooking Time: 15 minutes


  • 9-10 organic Zucchini flowers, stems removed
  • 200g organic mince
  • 2 gloves of garlic, chopped
  • Zest of 1 lemon
  • Season with salt and freshly ground black pepper
  • 1 green chilli, chopped
  • 1 handful of Italian parsley, chopped
  • 1 small organic onion, sliced
  • 3 Tbsp Organic Tamari sauce
  • 2 Tbsp fish sauce
  • 1 whole free range egg
  • 1/2 Cup (125g) plain flour
  • 1 cup cold water
  • Oil for frying
  • Garnish with fresh coriander


  1. Remove the stems from each of the Zucchini flowers
  2. In a mixing bowl, combine the mince, garlic, zest, seasoning, chilli, parsley, onion, Tamari, fish sauce and still to combine.
  3. Add the egg to the mince mixture and set in the fridge for a few minutes while you make the batter.
  4. To make the batter; combine the flour, water and seasoning until the consistency resembles heavy cream by adding a few tablespoons of water at a time.
  5. Still the batter mixture until completely smooth and set aside in the fridge.
  6. Remove the mince mixture from the fridge and begin stuffing each of the flowers by taking a teaspoon of mixture and placing it into each of the flowers from the centre.
  7. Twist the petals to secure the mixture.
  8. Dip each of the flowers into the batter and coat each side.
  9. Heat a frying pan on medium heat until the oil reaches temperature (you can check this by lights sprinkling some flour in and if it begins to bubble the oil is hot enough.)
  10. Shallow fry each of the zucchini flowers until golden and crispy (around 3-4 minutes of each side)
  11. Once crisp, remove from the oil and drain on kitchen towel or you could set the fried flowers onto a lined baking tray and place into the oven if you are worried that the mince mixture is not cooked through for about 10 minutes.
  12. Serve hot with fresh coriander and enjoy.


This recipe is a real crowd pleaser and definitely a show stopper not to mention sooooo delicious. You can check the Wild Organics website weekly to see what they have in their next vegetable boxes by clicking on the link above. If you try this recipe be sure to tag me on social media and as always…



Comments are closed.