Stuffed courgette flowers
Though a little fiddly, stuffing courgette flowers with ricotta cream filling and serving with tomato dressing looks dazzling
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 20 mins
Vegetarian
- To make the batter, whisk the egg, flour and bicarb 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, see right.) 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.
PER SERVING
434 kcalories, protein 19g, carbohydrate 22g, fat 30 g, saturated fat 13g, fibre 2g, sugar 3g, salt 1 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2369637/
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Ingredients
- 8 courgette flowers , with small courgette attached
- sunflower oil , for frying
FOR THE BATTER
- 1 large egg
- 100g plain flour
- pinch bicarbonate of soda
- 200ml iced water
FOR THE FILLING
- 250g tub ricotta
- 150g block soft goat's cheese
- zest 1 lemon
- ½ red chilli , finely chopped
- small handful mint leaves, chopped
FOR THE DRESSING
- 2 large ripe tomatoes , deseeded and finely diced
- 2 tbsp olive oil
- small handful mint leaves, finely chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 20 mins
Vegetarian
Ingredients
- 8 courgette flowers , with small courgette attached
- sunflower oil , for frying
FOR THE BATTER
- 1 large egg
- 100g plain flour
- pinch bicarbonate of soda
- 200ml iced water
FOR THE FILLING
- 250g tub ricotta
- 150g block soft goat's cheese
- zest 1 lemon
- ½ red chilli , finely chopped
- small handful mint leaves, chopped
FOR THE DRESSING
- 2 large ripe tomatoes , deseeded and finely diced
- 2 tbsp olive oil
- small handful mint leaves, finely chopped
PER SERVING
434 kcalories, protein 19g, carbohydrate 22g, fat 30 g, saturated fat 13g, fibre 2g, sugar 3g, salt 1 g
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