Courgette Flowers
Learn how-to cook Courgette Flowers with Terroirs in East Dulwich, London
Posted by A Bite To Eat
About
For 4 people:
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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)
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1
Chop finely the fresh herbs, capers & olives; mix them with the ricotta and check the taste.
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2
Remove the pistil from flowers and stuff them with the ricotta.
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3
Prepare a batter mixing 3 spoons of "00" flour and 1 of semolina.
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4
Add cold sparkling water to create a batter, not too thick.
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5
Pass the flowers into this mix and deep fry them 2 minutes at 180C.
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6
Serve the flowers with tomato coulis. Simply blend datterino tomatoes with olive oil and a pinch of salt.