Courgettes
| 8 | Courgette flowers, baby courgettes still attached if possible (Main) |
| 150 g | Ricotta cheese (Main) |
| ½ cup | Parmesan cheese, shredded (Main) |
| ¼ cup | Basil leaves, torn roghly |
Batter
| 80 g | Flour |
| 60 g | Cornflour |
| ½ tsp | Baking powder |
| ¼ tsp | Salt |
| 1 | Egg white |
| 100 ml | Water, cold |
| 1 serving | Oil, for frying |
| 1 serving | Runny honey, to drizzle |
Directions
- Handle courgette flowers gently. Remove any dirt and stamens from the flowers.
- In a small bowl, combine ricotta, parmesan, basil, salt and pepper. Carefully spoon mixture into the flowers, not overfilling. Twist the end to seal.
- To make the batter: mix the flours, baking powder and salt in a bowl. Place egg white in a well in the middle, then slowly add the water, mixing until you have a smooth batter, the consistency of cream.
- In a heavy-based frying pan heat the oil to a medium heat. (Drop a piece of bread in — if it browns in 20-30 seconds your oil is ready.)
- Dip flowers in the batter, drain any excess and shallow fry, a couple at a time, turning as required. Drain on paper towels.
- Serve warm, drizzled with honey.