Courgette Flowers

Learn how-to cook Courgette Flowers with Terroirs in East Dulwich, London

Posted by A Bite To Eat

About

For 4 people:

Share

You Will Need (10 things)

  • 8 Courgette flowers
  • 200 g Cow's Ricotta
  • 20 g Salted Capers
  • 30 g Nocellara Olives
  • Fresh Herbs ( mint, chives, basil & marjoram)
  • 300 g Datterino Tomatoes
  • "00" Flour
  • Semolina Flour
  • Sparkling Water
  • Olive Oil , salt and pepper

Steps (6 steps, 35 minutes)

  1. 1

    Chop finely the fresh herbs, capers & olives; mix them with the ricotta and check the taste.

  2. 2

    Remove the pistil from flowers and stuff them with the ricotta.

  3. 3

    Prepare a batter mixing 3 spoons of "00" flour and 1 of semolina.

  4. 4

    Add cold sparkling water to create a batter, not too thick.

  5. 5

    Pass the flowers into this mix and deep fry them 2 minutes at 180C.

  6. 6

    Serve the flowers with tomato coulis. Simply blend datterino tomatoes with olive oil and a pinch of salt.