Courgette flowers are delicate and delicious stuffed and filled with herbs and cheese, then dipped into a light batter and fried.  I can’t believe some still discard these. Simply pan fried in olive oil they are tasty and stirred through a summer risotto or pasta dish they add a pungent flavour and incredible colour.  The smaller the courgette flower the better the taste.  Female flowers are attached to a small courgette while the male flowers just have a stalk.  Both flowers are edible, so snap them up if you find them and enjoy courgette flowers through the Summer.

20160729_122309_1469793958334

 

Preparation time: 15 minutes                                                             Cooking time 10 minutes

Serves: 6

12 courgette flowers

300g fresh ricotta cheese

50g parmesan, grated

4 anchovies, chopped

Pinch of nutmeg

Zest of a small lemon

Pepper to season

 

Batter

200g 00 flour

1 tsp bicarbonate of soda

Pinch of salt

250ml water

6 tbsp sunflower oil

  1. Prepare the courgette flowers, brush away any dirt and remove the long centre pistils in the middle. Set to one side
  2. Prepare the filling by placing the ricotta into a bowl and breaking it down with a fork.
  3. Add the grated parmesan, chopped anchovies, nutmeg and lemon zest. Stir well and season with pepper.
  4. Prepare the batter by adding the flour, bicarbonate of soda, salt and water to a bowl. Using a hand whisk incorporate well until you have a light batter.  If time allows pop the batter into the fridge for 30 minutes to relax.  This stage is not essential.
  5. Fill each flower head with the cheese filling.
  6. When all the flower heads are ready add the sunflower oil to a frying pan and heat. Dip each flower into the batter and shallow fry on each side until golden.
  7. Once all of the zucchini flowers are ready remove from the frying pan and place onto some kitchen roll to absorb any excess fat.

 

Serve immediately with a light salad.