Last summer we had courgette flowers, so we stuffed them. With the wonderful VegEZ recipe for herbed tofu cheese ricotta. And then we breaded them in this batter sans sesame seeds, fried them, and it was delicious. I had to share, otherwise I’d have eaten all of the flowers.
I definitely recommend frying. I’ve also seen raw versions, and I’d definitely experiment with different fillings if you have a favorite vegan ricotta or some other creamy stuffing that holds its shape. But the crispy, fatty outer part, just go for it. I wouldn’t say so if I didn’t think it was worth the oil. We don’t have a deep fat fryer, so it takes time, effort to fry stuff, but this time it was very much worth it.