Fried Courgette Flowers With Ricotta, Lemon And Sea Salt

One of my favourite things to eat during summer. Delicate courgette flowers are stuffed with a zesty, herbed ricotta filling before crisped up in a light batter. I love to finish them with a drizzle of honey and a generous pinch of good flakey sea salt (for me it’s always Maldon). Enjoy these fried courgette flowers as a starter or aperitivo with a glass of something cool.

| Serves 4 |

Ingredients

8 courgette flowers
250g ricotta
zest of one lemon
2 tbsp finely chopped dill (plus extra to serve)
Runny honey
Maldon Sea Salt
1 litre (approx.) vegetable oil for frying

For the Batter

120g plain flour
100g rice flour
1 1/2 tsp baking powder
1/2 tsp garlic powder (optional)
A good pinch of Maldon Sea Salt
350-400ml sparkling water

Method

Prepare your courgette flower by gently opening the flower petals and removing the stamen by twisting it a little and plucking out.
In a small bowl combine the ricotta, lemon zest, chopped dill and a good pinch of Maldon sea salt.
Gently spoon roughly 2 heaped tsp of the mix into each flower, twist gently to close and place onto a flat surface.
Have a kitchen towel lined baking tray ready. Then place the oil into a large deep frying pan and heat over a medium to high heat whilst you prepare the batter.
Whisk together the flours, baking powers, garlic powder and sea salt. Then slowly add the sparkling water whisking as you do.
The oil is hot enough when you can drop a little of the batter into it and it sizzles right away.
Lower the courgette flowers one by one into that batter, turn to coat then drop into the hot oil.
Cook 2-3 at a time, cooking for about 3-5 minutes and turning halfway. Remove with a slotted spoon or tongs and place onto the kitchen towel-lined tray to allow any excess oil to drain.
Arrange the fried courgette flowers onto a plate, drizzle over a tablespoon or so of runny honey and sprinkle over more Maldon sea salt generously. Finish with a few sprigs of fresh dill if you like. Eat right away.

For more Summer starters try this Globe Artichokes With Homemade Mayonnaise or these Summer Pea and Grana Padano Sourdough Bruschetta.