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Crispy Fried Finn's Fleurs (Tempura Style)

Serves: 4 persons
Time: 20 minutes
Difficulty: Easy

Ingredients

  • 12 courgette fleurs (Finn’s Fleur)

  • 100g flour

  • 150ml sparkling water (ice cold!)

  • Pinch of salt

  • Oil for frying

Optional filling (extra luxe)

  • Mozzarella or a small anchovy inside the flower

Preparation

  1. Heat the oil
    Heat frying oil to around 180°C. (Tip: a small drop of batter should sizzle immediately)

  2. Make the batter
    Mix flour, salt and ice-cold sparkling water. Keep it light — small lumps are fine.

  3. Prepare the flowers
    Clean gently and optionally add a small piece of mozzarella or anchovy inside.

  4. Fry
    Dip each flower into the batter and fry for 2–3 minutes until golden and crispy.

  5. Drain & serve
    Place on kitchen paper and add a pinch of salt immediately.

Tips for best result

  • The batter must be ice cold → this makes it extra crispy

  • Serve immediately — this dish is best fresh

  • Perfect as a snack, starter or sharing plate

Stuffed Finn's Fleurs with Ricotta & Lemon

Serves: 4 persons
Time: 25 minutes
Difficulty: Easy

Ingredients

  • 12 fresh courgette fleurs (Finn’s Fleur)

  • 250g ricotta

  • Zest of 1 lemon

  • 40g Parmesan (finely grated)

  • Handful fresh basil (finely chopped)

  • Salt & pepper

  • Olive oil

Preparation

  1. Prepare the flowers
    Gently open each courgette fleur and carefully remove the pistil inside. Try not to tear the petals — they are delicate.

  2. Make the filling
    In a bowl, mix the ricotta with lemon zest, Parmesan, basil, salt and pepper until smooth and creamy.

  3. Fill the flowers
    Use a spoon or piping bag to fill each flower. Don’t overfill — keep it light so they stay elegant.

  4. Close & cook
    Twist the top of the petals slightly to seal them.

    • For a soft result: bake 10–12 minutes at 180°C

    • For more flavour: lightly pan-fry in olive oil until golden

  5. Serve
    Drizzle with a bit of olive oil and extra Parmesan.

Tips for best result

  • Use the flowers as fresh as possible for the best texture

  • Don’t overcook — they should stay soft and slightly creamy inside

  • Perfect as a starter or shared dish

Finn's Fleur Tagliatelle (Luxury Pasta)

Serves: 2 persons
Time: 20 minutes
Difficulty: Easy

Ingredients

  • 6–8 courgette fleurs (Finn’s Fleur)

  • 200g fresh tagliatelle

  • 1 garlic clove (finely chopped)

  • 50g butter

  • Parmesan cheese

  • Olive oil

  • Salt & pepper

Preparation

  1. Cook the pasta
    Cook tagliatelle in salted water until al dente. Save a cup of pasta water.

  2. Make the base
    Melt butter in a pan and gently cook the garlic (don’t let it brown).

  3. Add the flowers
    Tear the courgette fleurs slightly and add them to the pan. Cook for 2–3 minutes — they should stay soft and vibrant.

  4. Combine
    Add the pasta to the pan with a splash of pasta water and a drizzle of olive oil.

  5. Finish
    Mix well, add Parmesan, salt and pepper to taste.

  6. Serve
    Finish with extra Parmesan and a few fresh flowers on top for presentation.

Tips for best result

  • Keep it simple — the courgette fleur is the star

  • Don’t overcook the flowers (they lose texture quickly)

  • Add lemon zest for a fresh twist if desired

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Crafted With Care
Thoughtful Finishes
Made for Everyday Use

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