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Stuffed Courgette Flowers




Source of Recipe


Anthony Worrall Thompson


List of Ingredients




85g (3 oz) plain flour
1 free range egg, beaten
½ teaspoon salt
4 tablespoon milk
8 courgette flowers
salt and ground black pepper
vegetable oil for frying

Stuffing:
85g (3 oz) Mozzarella cheese, grated
1 tablespoon grated Parmesan
1 tablespoon chopped capers
1 teaspoon chopped sun-dried tomato
1 tablespoon chopped basil
½ teaspoon tomato purée



Recipe



Beat the flour, egg and salt together to create a paste. Add the milk to make a smooth batter. Set aside to rest.

Remove the stamen from each flower. Mix together the remaining ingredients, season to taste and fill the inside of each flower with a little of the mixture.

Heat the oil in a heavy saucepan, to a depth of 2 in (5 cm). Dip the flower into the batter, shaking off the excess. Fry the flowers until golden, turning once. This should take about 5-7 minutes. Drain on kitchen paper and serve immediately. This is an excellent dish with a green or red salsa.

Serves 2.