Ingredients Jump to Instructions ↓

  1. Ricotta Stuffed Courgette Flowers

  2. 6 portions as a starter or 4 as a main course

  3. 12 small courgettes with flowers

  4. 75, bacon diced finely

  5. 1 garlic clove, finely chopped

  6. 1 Tbsp olive oil

  7. 250g ricotta

  8. 2 Tbsp Parmesan grated

  9. 1 Tbsp chives, finely chopped

  10. 1 Tbsp basil, finely chopped

  11. pinch of grated nutmeg

  12. pinch of salt and freshly ground black pepper

  13. 200g self raising flour

  14. pinch salt

  15. 400ml of ice cold water

  16. oil for deep frying

  17. 60g plain flour

  18. 60g mushrooms, finely sliced and roughly diced

  19. 2 plum tomatoes, finely diced

  20. 3 Tbsp olive oil

  21. 1 tsp balsamic vinegar

  22. 2 tsp chives finely chopped

  23. Carefully pull back the flowers and cut out pollen stems. Set the

  24. courgettes aside while you prepare the stuffing.

  25. Heat the oil in a saucepan over a moderate heat, when it is hot

  26. add the garlic and bacon to the pan. Cook them for a couple of

  27. minutes so that the bacon is cooked. Remove the pan from the heat

  28. and allow the bacon and garlic to cool. Place all the remaining

  29. ingredients in a bowl with the cooled garlic and bacon. Mix the

  30. mixture together until it is well combined. Set aside or refrigerate

  31. the stuffing until ready to use.

  32. Place small spoonfuls of the stuffing into the flowers, pressing

  33. the mixture firmly down. Fill each one until they are well filled,

  34. twist the top of the flowers to secure in the stuffing. Set aside

  35. or refrigerate until ready to cook.

  36. Preheat the oil in a deep fryer, a deep pan or wok to 180-190: (a

  37. small cube of bread will float to the top and be golden after a

  38. few seconds). Place the flour with the salt in a bowl and mix in

  39. the iced cold water so that is just combined (this batter must be

  40. used immediately).

  41. Toss the courgettes gently in the flour and then dip a few of them

  42. at a time in the batter. Place the coated courgettes in the preheated

  43. oil and deep fry them for 1-2 minutes, so that they are golden and crisp all over. Remove the courgettes from the oil and drain them

  44. on kitchen paper. Place the courgettes in a warm while you cook

  45. the remaining ones.

  46. Place the mushrooms, tomatoes, chives, olive oil and balsamic

  47. together in a bowl. Mix them together until well combined. Place

  48. 2-3 courgettes in the centre of each plate and spoon around a little

  49. of the mushroom and tomato mixture. If you are serving them as a

  50. main accompany the dish with a bowl of mixed salad leaves. Serve.


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