Stuffed Courgette Flowers
We're stuffing flowers with cheese now. Nothing is safe.
- 6-9 courgette flowers
- First filling:
- 200g ricotta
- 1 large lemon, zested
- Small bunch basil
- 40g Parmesan, grated
- Pinch of nutmeg
- Second filling:
- 1 cooking chorizo, spicy
- 1 large garlic clove, crushed
- 1 long red chilli, finely chopped
- 80g crumbled feta
- 120g mascarpone
- Third filling:
- 1 medium/or 2 baby courgette
- 1 ball of mozzarella
- 2 tbsp ricotta to combine
- 2-3 sprigs mint, leaves picked and chopped
- For the batter:
- 1 ¾ cup self raising flour
- 1 ½ cup sparkling water
- Pinch of sea salt
- Remove the chorizo from its casing and crumble in a small pan on a medium to high heat with a drizzle of olive oil and the crushed garlic. Fry off for a minute or two until the chorizo oils start to coat the pan. Add in the chilli and cook for a minute more.
- Transfer to a small bowl and mix with the mascarpone, feta and a pinch of pepper and salt.
- Wipe the pan and heat a ½ tbsp of olive oil. Into this, ribbon in the courgette with a good pinch of salt. Cook for a few minutes, until softened. Add this to a separate bowl and mix with the ricotta, mint and grate in the mozzarella.
- In another bowl add in the ingredients of the first fillings and mix well. Season to taste.
- Make sure the courgette flowers are clean and remove the stamen from the centre. Open the flower and using a teaspoon to fill 3 of the flowers with each of the fillings.
- In a large bowl whisk together the flour and the sparkling water with a pinch of salt until it is thick enough to coat your finger, but still drips. Heat the oil for frying, and then coat the courgette flowers in the batter. Let any excess drip off and then fry in the oil for a few minutes until crisp and golden and hot.
- Serve as they are with a squeeze of lemon and a pinch of salt. The middles should be oozy.