Stuffed courgette flowers
Important note to farm members! You are welcome to help yourself to courgette flower if, and only if, they are attached to a courgette that has already started to form (ie has been pollinated). Please do NOT take flowers that are attached to a really tiny courgette, or a stalk – we need them to pollinate our courgette crop!!!
FOR APPROX 8 FLOWERS
For the Filling:
- 100g ricotta cheese
- 2 tablespoons grated Parmesan
- Handful of fresh herbs (I used basil and thyme)For the batter:
- 100g plain flour
- 40g corn flour
- Half teaspoon baking powder
- Half teaspoon sea salt
- 200-225 ml ice cold sparkling waterOr get a tempura batter mix and make up with sparkling water.To make the batter sift and mix the dry ingredients. Whisk in the water a bit at a time until the batter is the consistency of single cream. Don’t over mix. It doesn’t matter if there are a few lumps.
For the filling beat the ricotta until smooth then stir in the parmesan and chopped herbs. Season. Scoop a couple of teaspoons into each flower and twist the petals to enclose.
Dip the flowers into the batter and deep fry in hot oil for 2 minutes until they are crisp and golden brown. Yum!