Ricotta Filled Courgette Flowers

On Thursday, July 4th, 2013

This recipe for stuffed courgette flowers makes a delicious starter – perfect for a Summertime dinner party.

  • Less than 30 mins preparation time

  • Less than 10 mins cooking time

  • Makes 4


For the courgette flowers
  • vegetable oil, for frying
  • 225g/8oz ricotta
  • 1 lemon, zest only
  • 1 tbsp pine nuts, toasted and gently broken
  • salt and freshly ground black pepper
  • 4 courgette flowers with courgettes attached
  • 50g/2oz plain flour for dusting
For the batter
  • 200g/7oz plain flour
  • 1 tsp bicarbonate of soda
  • pinch salt
  • 1 free-range egg
  • 250ml/8½fl oz ice-cold sparkling water
To serve
  • clear runny honey
  • pine nuts
  • mustard cress

Preparation method

  1. For the courgette flowers, heat the oil in a deep-fat fryer to 150C/320F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  2. Place the ricotta, lemon zest, pine nuts, salt and freshly ground black pepper into a bowl. Mix until well combined.
  3. Carefully spoon equal amounts of the ricotta mixture into each of the courgette flowers. Be careful not to overfill the flowers or they won’t close.
  4. Gently squeeze the flowers petals back together to enclose the ricotta mixture.
  5. Dredge each stuffed courgette flower in plain flourr.
  6. For the batter, mix together the flour, bicarbonate of soda, salt and egg in a clean bowl.
  7. Gradually add the water, whisking well to form a batter.
  8. Dip the stuffed courgette flowers into the batter and transfer to the hot oil to deep fry-fry for 3-4 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
  9. To serve, drizzle the courgette flowers with honey and garnish with more pine nuts and mustard cress.
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