Courgette flowers
Prep:
30 mins
Cook:
20 mins
These are well worth making as a delicious and impressive starter.
For the batter For the filling Dressing
8 courgette flowers, with small courgette attached
Sunflower oil, for frying
1 large egg
100g plain flour
Pinch bicarbonate of soda
200ml iced water
250g ricotta
150g soft goat's cheese
Zest 1 lemon
½ red chilli, finely chopped
Small handful mint leaves, chopped
2 large ripe tomatoes, deseeded and finely diced
2 tbsp olive oil
Small handful mint leaves, finely chopped
In a bowl, whisk the egg, flour and bicarbonate of soda together.
Gradually pour in the iced water, whisking continuously, until there is a smooth batter the consistency of double cream then set aside.
In a separate bowl, mix and beat all the filling ingredients together with some salt and pepper until well combined.
Mix all the dressing ingredients in a bowl with salt and pepper then set aside.
Carefully open up each flower and remove the stamen if there is one.
Place small spoonfuls of filling inside.
Close the flower, twisting the ends of the petals to seal.
Heat the sunflower oil in a large pan until a small piece of bread browns after 20 seconds.
Drop the flowers into the batter, then remove, shaking off excess.
Fry in batches of 2 or 3 until lightly golden, drain on kitchen paper and season.
Keep warm in a low oven until the rest are finished.
Serves
4
Preparation Time
30 minutes
Cooking Time
20 minutes
Main ingredients
Flour, Eggs, Cheese, Vegetables, Oil, Chilli
Recipe Type
Starters, Entertaining, Snacks
Level of Difficulty
Easy
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