Cooked by Angela - Serves Four
Anyone whom has ever grown courgettes will know that unless you pick - and pick regularly, you'll have a glut. This recipe makes use of the male flowers, which normally are more prolific when you plants first produce - and they make a delicious starter.
8 Courgette Flowers
50gms Plain Flour
100 – 150ml Cold Sparkling Water
2 Dessertspoons Elderflower Cordial
100gms Soft Goats Cheese (I use Rosary)
Small Knob Parmesan, grated
Handful of Basil Leaves
1 Dessertspoon Pine Nuts
Lemon Zest and Juice
Salt and Pepper
Remove the stamens from the courgette flowers.
Toast the pine nuts in a pan over a high heat until lightly golden brown.
Mix the parmesan with the goats cheese, a little chopped basil, zest of a lemon and a little juice and the pine nuts. Season with salt and pepper. To make things easily put the mix into the a piping bag and leave to chill in the fridge until you are ready to cook. Them pipe or spoon in a teaspoon of the filling into each flower.
Make the batter by mixing the two flours, salt and pepper. Mix 1 dessertspoon elderflower cordial with the sparkling water and stir into the flour whisking to remove lumps.
If you have a deep fat fryer heat it to 180 degrees. If not pour some vegetable or sunflower oil into a saucepan and heat to 180 degrees.
Dip each flower into the batter and fry for a few minutes until golden and crispy.
Drain on kitchen paper.
Serve with a salsa verde – made by blending equal quantities of basil, parsley and mint with a little olive oil, some zest and juice of a lemon, a dash of cider or white wine vinegar and season with salt and pepper.
Deep Fried Courgette Flowers...
Deep fried Courgette, stuffed with Crab or Goats Cheese
Angela's Stuffed and Deep Fried Courgette Flower Recipe
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