8 courgette flower with small courgette attached
sunflower oil for frying
For the batter
1 large egg
100g plain flour
pinch bicarbonate of soda
200ml iced water
For the filling
250g tub ricotta
150g block soft goat’s cheese
zest 1 lemon
½ red chilli, finely chopped small handful mint leaves, chopped
For the dressing
2 large ripe tomato deseeded and finely diced
2 tbsp olive oil
small handful mint leaves, finely chopped
To make the batter, whisk the egg, flour and bicarb together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside.
In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside.
Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you don’t have a deep-fryer, see right.) Working in batches so you don’t overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.
(recipe courtesy of www.bbcgoodfood.com)