- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 45 minutes
- Effort: hard
- 150 ml balsamic vinegar
- 12 courgette flowers, attached to courgettes
- groundnut oil, for deep frying
- plain flour, for dusting
- small bunch of basil, leaves picked
For the stuffing:
- 250 g ricotta cheese
- 2 basil
- squeeze of lemon juice
- 50 g finely grated parmesan
- black pepper
For the batter:
- 100 g plain flour, plus extra for dusting
- 120 ml sparkling water
1. Pour the balsamic vinegar into a small saucepan and boil for a few minutes until reduced to a syrupy consistency. Set aside.
2. Mix together the ricotta, shredded basil leaves, lemon juice and Parmesan. Season with salt and pepper.
3. Trim the courgette flowers from the courgettes and shake free of any insects. Slice the courgettes in half lengthways
and set aside.
4. Carefully open the flowers. Using a teaspoon, fill them with the ricotta mix. Twist the end of the flower to keep the stuffing in place.
5. Make the batter by pouring the water into a shallow dish and gradually whisking in the flour through a sieve, making sure there are no lumps. The batter should have the consistency of thick pouring cream.
6. Pour enough oil into a high-sided frying pan to come to a level of about 3cm. Heat until very hot but not smoking.
7. Roll the stuffed flowers and courgette halves in flour. Working in small batches, quickly dip them in the batter, swirling to coat, and then into the pan. Deep-fry for 1-2 minutes until the batter is crisp and golden. Remove with tongs and drain on paper towel. Place in a warm serving dish and sprinkle with grated Parmesan.
8. Deep-fry the basil leaves, drain and serve at once with the flowers and courgettes, and the balsamic reduction.
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