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. 1 First make the batter

  2. Put the flour into a large mixing bowl and make a well in the middle

  3. Pour the olive oil into the well, then mix the oil and flour together while slowly adding the warm water

  4. Mix until the batter is smooth with the consistency of double cream

  5. Set aside

  6. 2 Combine the ricotta and basil and season with salt and pepper

  7. Spoon into a piping bag fitted with a plain nozzle

  8. 3 Put a deep pan containing the sunflower oil on to heat to 180°C

  9. Preheat a warm oven

  10. 4 Meanwhile, fill the courgette flowers: make a small hole in the side of each flower and gently pipe in some ricotta mix

  11. Don’t overfill the flower or it will burst during frying

  12. 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

  13. 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

  14. Deep-fry for about 3 minutes until crisp and light brown all over

  15. Drain on kitchen paper and keep hot in the oven while cooking the rest of the batches

  16. Serve hot with lemon wedges and sea salt

No extra notes


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