Stuffed Courgette Flowers With Olive Dressing Recipes

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STUFFED COURGETTE FLOWERS WITH OLIVE DRESSING



Stuffed courgette flowers with olive dressing image

Crisp courgette flowers stuffed with mozzarella - a seasonal summer favourite!

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Starter, Supper, Vegetable

Time 35m

Number Of Ingredients 11

100g plain flour
100g cornflour
200ml cold sparkling water
2 x 150g balls mozzarella
12 courgette flowers
sunflower oil , for deep frying
small handful of good green olives , pitted and chopped
2 ripe tomatoes , deseeded and diced
1 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
small bunch basil , thinly sliced

Steps:

  • For the dressing, combine the olives, tomatoes and vinegar with seasoning and enough of the oil to bind. Set aside, then add the basil just before serving.
  • Sieve the flours with a pinch of salt into a large bowl and make a well in the centre. Pour in the water and stir to combine. Do not overbeat the mixture - it should be just combined and can have a few lumps.
  • Drain and pat the mozzarella balls dry, tear into small pieces, then season. To stuff the flowers, open the petals, pop in some mozzarella, then gently twist the petals to re-seal them.
  • Heat the sunflower oil in a large pan until a cube of bread browns in 20 secs. Drop the flowers into the batter, then remove, shaking off excess. Fry in batches of 2 or 3 until lightly golden, drain on kitchen paper and season with a little salt. Keep warm in a low oven as you cook the rest. Pile onto a platter and drizzle with the dressing.

Nutrition Facts : Calories 555 calories, Fat 36 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.16 milligram of sodium

STUFFED COURGETTE FLOWERS



Stuffed courgette flowers image

Though a little fiddly, stuffing courgette flowers with ricotta cream filling and serving with tomato dressing looks dazzling

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 14

8 courgette flowers , with small courgette attached
sunflower oil , for frying
1 large egg
100g plain flour
pinch bicarbonate of soda
200ml iced water
250g tub ricotta
150g block soft goat's cheese
zest 1 lemon
½ red chilli , finely chopped
small handful mint leaves, chopped
2 large ripe tomatoes , deseeded and finely diced
2 tbsp olive oil
small handful mint leaves, finely chopped

Steps:

  • To make the batter, whisk the egg, flour and bicarb together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside.
  • In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside.
  • Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you don't have a deep-fryer, see right.) Working in batches so you don't overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.

Nutrition Facts : Calories 434 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium

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