Courgette flowers

Prep: 30 mins
Cook: 20 mins
Courgette flowers
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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