Stuffed Courgette/Zucchini Flowers
This is one of my very favourite recipes - I make it every summer in Italy. It is quite difficult to obtain courgette flowers in England, unless you grow them, so I have grown a few this summer!
Approx 15-20 courgette/zucchini flowers
135g fresh ricotta cheese
a bunch of fresh basil
1 egg
salt, pepper, nutmeg, clove of garlic
Wash the courgette flowers carefully, as they are rather fragile.
For the stufing, mix together the ricotta, beaten egg, crushed garlic, chopped fresh basil, salt and pepper. (You can also add some freshly grated Parmesan, but I don't, usually). Fill each flower with this mixture.
For the batter
200g plain flour (some recipes specify self-raising, but I prefer plain).
pinch of salt400ml. cold water
OR - even better - about 300 ml beer
2 largish eggs, beaten (organic if possible)
two or three tblsp olive oil
Mix together the flour, beaten eggs and olive oil, add the water gradually until the desired consistency is obtained.
Coat the stuffed flowers in this batter, and fry them gently in olive oil for a few minutes until they are golden. Drain them on kitchen paper.
two or three tblsp olive oil
Mix together the flour, beaten eggs and olive oil, add the water gradually until the desired consistency is obtained.
Coat the stuffed flowers in this batter, and fry them gently in olive oil for a few minutes until they are golden. Drain them on kitchen paper.
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