Learn how-to cook Courgette Flowers with Terroirs in East Dulwich, London
For 4 people:
Chop finely the fresh herbs, capers & olives; mix them with the ricotta and check the taste.
Remove the pistil from flowers and stuff them with the ricotta.
Prepare a batter mixing 3 spoons of "00" flour and 1 of semolina.
Add cold sparkling water to create a batter, not too thick.
Pass the flowers into this mix and deep fry them 2 minutes at 180C.
Serve the flowers with tomato coulis. Simply blend datterino tomatoes with olive oil and a pinch of salt.