Ricotta and Lemon Stuffed Courgette Flowers Recipe

As we say goodbye to the asparagus season, we are excited to welcome back one of our favourites, the courgette flower. Although we love use different fillings and flavours for this recipe we’ve kept it pretty simple and it works. Enjoyed best with a glass of crips white wine, with friends ideally in a sunny garden.

Ingredients:

Serves 2 – 4

8-10 Courgette Flowers

Sunflower Oil, for Deep Frying

2 tbsp honey

To Fill:

100g Ricotta (Mascarpone also works)

50g grated Parmesan, or strong hard cheese

2 tbsp chopped herbs, we used parsley and mint

Sea salt and freshly ground black pepper

1 lemon, zested

Tempura Batter:

170g plain flour plus a little more for coating

1 tsp salt

1 tsp sugar

400ml sparkling water

Method:

Start by gently heating the oil in a large pan or deep fat frying until it reaches 180C

Mix all the filling ingredients together and season with sea salt and pepper.

To prepare the courgette flowers gently remove the stamen from the centre before filling them with a tsp or two of the mix. Twist the leaves together at the top to seal.

Prepare the batter by mixing together the dry ingredients and gradually adding in the sparkling water until the batter is smooth.

Lightly coat the courgette flowers in flour before dipping each one in the batter and drop them into the hot oil, fry for a few minutes on each side until crisp.

Enjoy drizzled in honey!