Name: Stuffed courgette flowers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 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 tub ricotta; 150g block 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

8 courgette flowers
with small courgette attached
sunflower oil
for frying

For the batter

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

Method

step 1
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.
step 2
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.
step 3
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.