One of my favourite summertime ingredients is courgette flowers, so if any of you are lucky enough to spy these beauties at the market, in the garden, or in the supermarket, be sure to snap them up! The flowers are usually at their best when the courgettes are small, tender and sweet, and not yet fully-grown.
The most delicious way to cook these delicacies is stuffed with whipped ricotta and goats cheese, mint, lemon zest, and finely chopped red chili. Finish by coating them in a light batter made with sparkling water and then lightly deep fried…. perfection! Serve by simply drizzling with diced tomatoes in olive oil and basil.
This is a lovely summer dish that I cooked and ate this evening and I highly recommend it for anyone who has some time to make something special as a snack or starter.
- 8 courgettes with flowers
- 1 tub of ricotta
- 1 small tub of soft goat's cheese
- A handful of chopped mint
- Zest of a lemon
- 1 de-seeded red chili, diced
- 125g plain flour
- 125g cornflour
- 250ml sparkling water
- Beat together the tub of ricotta, goat's cheese, mint, lemon zest and chili, and set aside.
- Remove the stamen from the centre of the courgette flower and gently open the petals.
- Add the cheese mix to a piping bag and pipe the filling into the courgette flowers. Gently twist the end of the flowe and place in the fridge.
- In another bowl whisk the flour, cornflour, and sparkling water into a smooth batter.
- Fill a large saucepan with around 6” sunflower oil and heat until the batter sizzles and goes brown.
- Dip the courgettes gently in the batter and then into the oil and fry for around 4-5 minutes, as you want the courgettes to be nice and tender too.
- Serve on a platter drizzled with olive oil, finely diced tomato and chopped basil, serve and enjoy :)