Summary
Description
Though a little fiddly, stuffing courgette flowers with ricotta cream filling and serving with tomato dressing looks dazzling
Ingredients
- 8 courgette flowers with small courgette attached
- sunflower oil for frying
- 1 egg
- 100g plain flour
- pinch of bicarbonate of soda
- 200ml ice water
- 250g ricotta
- 150g sofr goat's cheese
- zest from one lemon
- half a red chilli, finely chopped
- 1 cup mint leaves, chopped
- 2 large tomatoes, ripe, deseeded and finely diced
- 2 tablespoon olive oil
For the batter:
For the filling:
For the dressing:
Instructions
To make the batter, whisk the egg, flour and bicarbonate of soda together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside. In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside. Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you don’t have a deep-fryer, it can be done in a deep enough pan.) Working in batches so you don’t overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.