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 MAKERICOTTA 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.