FRIED COURGETTE FLOWERS
Makes 8, Ready in 25 Minutes
Fresh Courgette Flowers
Small plates and starters can be showstoppers in their own right and I think this dish does exactly that!
Zesty, creamy ricotta softening the light crunch of the fried courgette flowers is so simple yet so flavourful.
I love this on summer evenings where I want to be transported to the Italian coast; the warm glow of the sunset glittering across azure waves, the gentle perfume of citrus and sea salt filling the air and, of course, a delicious meal before me.
I’ve put that you can use either plain or 00 flour here because although 00 flour makes for a lighter, crispier batter, I know it can be tricky to find this flour sometimes in the UK so you can use plain flour for an alternative if you need. The batter will just be a bit thicker so keep an eye on it when you’re adding the water and add a little more if you feel it needs it.
INGREDIENTS
8x Courgette flowers
2L of oil for frying
For the filling:
250g Ricotta cheese
1 Lemon, zested
For the batter:
1 Egg White
200g Plain (or Tipo 00 Flour for a lighter batter)
3 Tablespoons olive oil
170ml Warm water
You will also need a piping bag and some kitchen paper to drain the courgette flowers on once fried.
METHOD
Start by preparing the courgette flowers. Cut the ends from each and set aside.
Now for the batter- Make a well in your flour and whisk in the olive oil, followed by the water until you have a smooth batter. Set aside.
Whisk your egg whites into stiff peaks and gently fold them into the batter you set aside.
Now prepare the filling. Mix the lemon zest into the ricotta until evenly combined.
Spoon the ricotta into a piping bag and set aside.
Back to the courgette flowers- gently open up the flowers and carefully remove the stamens from them.
Pipe the ricotta into the centre of the flowers, being careful not to overfill them, Gently twist the flowers closed to seal the ricotta in and set aside. Repeat with the remaining flowers.
Heat your oil for frying. When it’s ready, one by one, coat your courgette flowers in the batter before adding them to the hot oil and frying until golden. Be careful to not overcrowd the pan while frying.
When they are fried, remove them and set aside on kitchen paper to drain.
Repeat with the remaining flowers.
Squeeze with a little lemon juice before serving hot.
Fried Courgette Flowers