Fiori di Zucca Fritti

 
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I'm very pleased to share my recipe for Deep Fried Courgette Flowers - make them quickly while the courgettes are producing their blooms!  Can't wait to cook these as the starter for our Supper Club in August.

 

Deep Fried Stuffed Courgette Flowers with Goats Cheese, Anchovies and Honey

Ingredients


Courgette Flowers
15g of Goats Cheese Per Flower
1 Anchovy Per Flower
Sea Salt
Honey

Batter
Makes about 400ml batter – enough to batter about 10 flowers
Pinch of Salt
75g Corn Flour
110g Plain Flour
7g Baking Powder
260 ml Ice Cold Soda Water  


Method

Remove the stamen of each flower and slice off the baby courgette. 
Take 15g of Goats Cheese and one anchovy fillet, finely sliced, and squeeze into a tight ball. Carefully stuff the flower with it. Squeeze the flower shut over the stuffing gently. It should be full of stuffing and sealed with the leaves of the flower. 

Heat about a 6cm depth of oil in a deep, heavy saucepan, a third full. You want the oil hot enough to make a piece of bread to turn golden brown in about 1 minute

Meanwhile, to make the batter:


Combine the salt, flours and baking powder in a bowl. At the last minute, just before frying - stir in the cold soda water quickly, using a whisk. If you want them well battered, keep pouring until you have the consistency of double cream.  If you want them lighter, aim for single cream.
Don’t worry if there are lumps. Quickly dip a stuffed courgette flower into the batter so that it is fully covered and deep fry in the oil. 

Deep fry each flower for 2 minutes, you may have to turn it over half way through frying as they float. Once they are very crispy remove them from the oil and put them straight onto paper towel to soak up any excess oil. Sprinkle lightly with salt and drizzle with honey to serve. 

 

 
Rose Lloyd Owen