Stuffed Courgette Flowers Recipes

STUFFED COURGETTE FLOWERS

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.

ITALIAN FRIED COURGETTE FLOWERS

Steps:

• Mix the first 3 ingredients for the batter together in a bowl. Whisk the egg whites until firm and fold into the batter.
• Cut each courgette in 1/2 lengthways, but not cutting all the way through, so you still have the flower intact on the end. Heat oil for deep frying to 375 degrees F (190 degrees C). Dip each courgette with its flower into the batter, and fry in the oil until crispy and golden brown. Drain them on kitchen paper, then place them on a serving plate, sprinkle with salt, chiles and mint, and drizzle with vinegar.

STUFFED ZUCCHINI FLOWERS

Steps:

• Gently pull the stamen out of each zucchini flower. Set the flowers aside.
• Beat the flour, eggs, and salt together in a bowl until they are smooth. Beat in the milk. Set the batter aside.
• Mix the mozzarella, capers, tomato and basil together and fill the inside of each zucchini flower with some of this mixture. Fold the ends of the petals over the filling to enclose it.
• Heat the oil to a depth of 2 inches in a heavy saucepan or a wok.
• Dip the stuffed flowers into the batter, allowing any excess to run off. Fry the flowers until they turn light gold, 6 to 8 minutes. Drain them on absorbent paper as they are done. Sprinkle them lightly with salt and serve them while they are warm.

STUFFED COURGETTE FLOWERS WITH OLIVE DRESSING

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.