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Silken Tofu and Herb Stuffed Zucchini Flowers

For easy summer entertaining, we’ve put our own twist on these stuffed zucchini flowers. Usually ricotta or other cheeses are used as fillings but we’ve used silken tofu instead for an equally creamy melt-in-your-mouth sensation. These stuffed zucchini flowers are coated in a light batter and deep-fried so when each little morsel you bite into has a satisfying crunch, followed by a warm creamy centre and a pop of saltiness from the olives. Try with different fillings like sundried tomato or prosciutto as a posh appetiser for your next get-together!


50g plain flour

50g cornflour

100 -120mL cold sparkling mineral water

8 zucchini flowers

200g Kingland Silken Tofu

8 basil leaves, julienned

8 mixed olives, minced

vegetable oil, for frying

Salt and pepper


Basil leaves


To prepare the zucchini flowers, first remove the stamen using your fingers and discard. Repeat with remaining flowers.

To make zucchini flower filling, take the silken tofu and crumble with your hands in a bowl. Mix in olives and basil leaves and season to taste with salt and pepper.

Spoon the filling into a piping bag and pipe into centre of flowers (Alternatively you can use a teaspoon). Twist the petals to enclose the filling.

Sift plain flour and cornflour with a pinch of salt into a large bowl. Make a well at centre. Add in sparkling water and stir until a thin paste is formed. There should still be a few lumps. If the batter looks to thick, add in more sparkling water.

Fill a deep saucepan with 3cm of oil and heat until 180ºC. Dip flowers into batter and let the excess drain off and deep fry in batches. Fry until golden or for 2 minutes. Transfer to a tray lined with paper towels when done. Repeat with remaining flowers and batter.

Optional: Take the oil off heat when done and throw in extra basil leaves. Take out after 10 seconds or when leaves have started to curl.

Garnish with basil leaves, salt and pepper and serve with lemon wedges.

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