Vegan Potato, Garlic and Herb Stuffed Zucchini Flowers


Vegan Potato, Garlic and Herb Stuffed Zucchini Flowers
A feast for the eyes as well as the palette, these vegan potato, garlic and herb stuffed zucchini flowers taste every bit as good as they look.

These delicate and beautiful flowers are stuffed with a creamy and flavourful potato mixture, infused with garlic and fresh herbs. They’re perfect as an appetiser or side dish for any occasion, and are sure to impress even the most discerning palate. Plus, they’re vegan-friendly, making them a great choice for those with dietary restrictions. So gather your ingredients and get ready to create this delicious and elegant dish!

Serves 6


1 medium (200g total) potato, e.g. sebago, peeled and chopped

2 cloves garlic

¼ cup panko breadcrumbs

1 shallot, finely chopped

1 tsp finely grated orange zest

1 tsp finely chopped capers

1 tbsp each finely chopped basil, tarragon and chives

12 large zucchini flowers

2/3 cup plain flour

⅓ cup cornflour, plus extra to dust

1 cup (250ml) cold soda water

Vegetable oil, to deep fry

Vegan aioli, to serve



  1. Place the potato and garlic in a small saucepan of salted water. Bring to the boil over high heat, cook for 10 minutes, or until tender. Drain and then set aside to cool.
  2. Place the potato, garlic, breadcrumbs, shallot, orange zest, capers and herbs in a medium bowl and crush with fork until smooth. Season.
  3. Spoon 1 teaspoonful of the mixture into each zucchini flower and then twist the petals to enclose.
  4. Combine the flours and soda water in a large bowl and whisk until just combined. Half fill a medium saucepan with oil. Place over medium heat until oil reaches 180°C on a deep frying thermometer.
  5. In batches, dust the zucchini flowers in extra flour, dip into batter and lower into the oil. Cook for 3 minutes, or until golden and crisp.
  6. Drain on absorbent paper and repeat with remaining flowers. Serve with aioli.


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