Ricotta stuffed courgette flowers with hazelnuts, honey and mint

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Courgette flowers filled with ricotta and lemon zest. Loosely battered then deep fried and finished with a drizzle of honey, chopped hazelnuts and torn mint. Last weeks aperetivo snack and completely delicious. Many requests for the recipe so I’ve popped it loosely below. I’ve found the Doves farm gluten free plain flour blend perfect for this. Not especially due to its lack of gluten but because it has the perfect blend of starchy flours (primarily corn, potato and rice). These are delicious as a pre dinner snack or light starter and pair very well with a cool glass of rosé too. My favourite is Babylonstoren rosé and Ive popped a link to it here too.

Ingredients

  • 10-12 courgette flowers (with baby courgette attached)

  • 150g ricotta (or there abouts)

  • zest of one lemon

  • a good pinch of salt and grind of pepper

  • a loose handful of grated Grana Padano (optional but delicious)

for the batter

  • 140g Doves Farm gluten free plain flour blend

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 200ml sparkling water, very chilled

  • 1 litre oil for frying (I use sunflower)

to serve

  • runny honey

  • chopped hazelnuts

  • mint for garnishing

Method

  • Carefully remove the stamen from within the courgette flowers. 

  • In a small bowl mix together the ricotta, lemon zest, salt, pepper and grana padano if using). 

  • In a separate bowl whisk together the gluten free flour, bicarbonate of soda and salt. 

  • When ready to fry, line a plate with kitchen towel and place it on standby. 

  • Heat the oil in a medium sized saucepan (you want it at least 3 inches below the pan rim to avoid spitting)

  • Gently fill your courgette flowers twisting them slightly to close them. 

  • Pour the cold sparkling water into the flour mix and whisk. 

  • Heat the oil. Test it by flicking a little batter from the whisk in. if it sizzles its ready. 

  • One by one dip the courgette flowers into the batter making sure they are covered and drop them immediately into the hot oil.

  • Fry for about 2 mins until crisp and slightly puffed up. Place onto the kitchen towel lined plate to drain.(You can fry more than one at a time as you gain confidence)

  • Drizzle with honey, sprinkle with hazelnuts and tear over the mint. Enjoy right away. 

Dinner Party, Starters, Sides, VegetarianAlexandra Dudleycourgette flowers, fried, ricotta