Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs
Summary Not available
- 240 g ricotta
- 2 tbsp chopped basil
- 500 ml sunflower oil (for deep-frying)
- 12 small black pepper
- 1 lemon (to serve)
the batter:
- 300 g flour
- 4 tbsp olive oil
- 250 ml warm water
- 1 egg white
1 First make the batter
Put the flour into a large mixing bowl and make a well in the middle
Pour the olive oil into the well, then mix the oil and flour together while slowly adding the warm water
Mix until the batter is smooth with the consistency of double cream
Set aside
2 Combine the ricotta and basil and season with salt and pepper
Spoon into a piping bag fitted with a plain nozzle
3 Put a deep pan containing the sunflower oil on to heat to 180°C
Preheat a warm oven
4 Meanwhile, fill the courgette flowers: make a small hole in the side of each flower and gently pipe in some ricotta mix
Don’t overfill the flower or it will burst during frying
5 When the oil is nearly up to temperature, in another bowl whisk the egg white to soft peaks, then carefully fold into the batter
6 Fry the flowers a few at a time so the pan isn’t crowded: dip them (and their courgettes) into the batter and knock off any excess batter, then add to the hot oil
Deep-fry for about 3 minutes until crisp and light brown all over
Drain on kitchen paper and keep hot in the oven while cooking the rest of the batches
Serve hot with lemon wedges and sea salt
No extra notes