Thems are some homegrown courgettes from my parents garden. Cute. This year’s crop is quite small, as are the actual vegetables, or rather fruit themselves. I’ve been using them in salads. Is it weird to like raw courgettes?
I’ve always wanted to try deep-fried courgette flowers. It’s something of a delicacy. The flower makes an excellent host for other fillings, so I’ve decided to stuff the flowers with a lemon ricotta mixture. I found the dish slightly too rich, so I would only allow small portions per person.
Ingredients (Serves 4)
Vegetable oil for frying
- For the stuffed courgette flowers
- 225g/8oz ricotta
- Juice and zest 1 lemon
- salt and freshly ground black pepper
- 4 courgette flowers
- plain flour, for dusting
- For the batter
- 200g/7oz plain flour
- 1 tsp bicarbonate soda
- pinch salt
- 250ml/9fl oz ice-cold carbonated water