Jani Shepherd/Gatherum Collectif.
Ingredients
Method
Stuffed courgette flowrs with summer herbs
1.In a bowl with a wooden spoon, beat the ricotta until soft. Stir in the herbs, cheese and some salt and pepper.
2.With a teaspoon, scoop around a tablespoon-and-a-half of mixture into the centre of each flower. Twist the petals gently at the ends to enclose the mixture. Lay in a single layer on a tray while you prepare the batter.
3.Sift the flour, cornflour, baking powder and some salt and pepper into a bowl. Begin whisking in the water, until you have a batter the thickness of pouring cream. Be careful not to over-mix and don’t worry if there are a few lumps. Set aside while you heat the oil.
4.In a heavy, deep-sided fry pan, add vegetable oil to a depth of 5-6cm. Heat over medium heat to 170°C or until a cube of bread dropped in turns golden brown in about 1 minute. Prepare a plate lined with paper towels to drain your fried flowers.
5.Cook the flowers in batches of 2 or 3 at a time. Holding the stem, dip each stuffed courgette flower into the batter and immediately lower into the hot oil. Cook for 1-2 minutes, until puffed up, crisp and golden brown. Set aside to drain on kitchen paper while you cook the remaining flowers.
6.Serve as soon as possible, sprinkled with a little flaky sea salt, with lemon wedges and a tablespoon of capsicum confit on the side.
Keep courgette flower laid out on a tray in the fridge or a cool place for a few hours until required.
Note
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