×

Your information may be used by Pernod Ricard and made available through us to any other entities of the Pernod Ricard Group to provide you with news and promotional information about Pernod Ricard. At any time, you can exercise your right of access, rectification, erasure, restriction, portability, objection or withdraw your consent at any time without affecting the lawfulness of processing based on your consent before withdrawal by contacting us at groupdpo@pernod-ricard.com. You also have a right to lodge a complaint with the Supervisory Authority. For more information, please consult our Online Privacy Policy.

RICOTTA STUFFED COURGETTE FLOWERS

LIKE CHEESE FILLED CLOUDS, THEY ARE SURE TO BRING A SMILE TO EVERYONE’S FACE
RICOTTA STUFFED COURGETTE FLOWERS
Serves
4 – 6
Occasion
Dinner party

DINNER PARTY

Impress your guests with these stunning courgette flowers, stuffed with lemony ricotta and fried until crispy in a light tempura batter.

INGREDIENTS

  • 12 COURGETTE FLOWERS
  • 250G RICOTTA CHEESE
  • ZEST OF A LEMON
  • 85G PLAIN FLOUR (PLUS ADDITIONAL FOR DUSTING)
  • 200ML CHILLED SPARKLING WATER
  • VEGETABLE OR GROUNDNUT OIL FOR FRYING
  • SEA SALT
  • BLACK PEPPER

HOW TO MAKE RICOTTA STUFFED COURGETTE FLOWERS 

  1. COMBINE THE RICOTTA WITH THE LEMON ZEST AND A PINCH OF BLACK PEPPER. CAREFULLY OPEN THE FLOWERS AND FILL THEM WITH THE MIXTURE USING A TEASPOON.
  2. PLACE A LITTLE KITCHEN ROLL ONTO A TRAY AND HEAT THE OIL IN A PAN UNTIL IT REACHES BETWEEN 170°C AND 180°
  3. TO MAKE THE BATTER. PLACE THE FLOUR INTO A BOWL. ADD A PINCH OF SEA SALT. POUR IN THE SPARKLING WATER AND CAREFULLY STIR TO COMBINE. (IF YOU OVER WHISK HERE THE BATTER WILL BE HEAVY)
  4. ROLL THE FLOWERS LIGHTLY IN A LITTLE FLOUR (TO HELP THE BATTER STICK). DUNK INTO THE BATTER MIXTURE AND SHAKE OFF ANY EXTRA.
  5. FRY UNTIL GOLDEN AND CRISPY.
  6. ENJOY HOT WITH A SBAGLIATO CORRETTO.