Stuffed courgette flowers with salsa verde


    8 courgette flowers

    a few glugs of sunflower oil (for deep frying)

    1 small bunch parsley

    1 small basil (bunch)

    1 small mint (bunched)

    1-2 tbsp capers

    1 garlic clove (crushed)

    6-8 anchovies

    200ml olive oil

    1 tsp dijon mustard

    50ml fresh lemon juice (to taste)

    150g ricotta cheese

    1 lemon for lemon zest

    1 tbsp fresh lemon juice

    50g parmesan (grated)

    1 tbsp basil leaves (chopped)

    1 tbsp parsley (chopped)

    1 tbsp mint (chopped)

    ½ tsp sea salt flakes

    ½ tsp freshly ground ground black pepper

    150g plain flour

    50g cornflour

    ½ tsp baking powder

    100ml cold water (sparkling)

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Starter serves 4

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Start by making the salsa verde. Finely chop all the herbs, capers, garlic and anchovies, then beat in the rest of the ingredients. Adjust the seasoning if necessary. (This will store well in the fridge for a week, as long as there is enough olive oil to cover it.)


Remove the stamens from the courgette flowers and mix all of the stuffing ingredients together.


Fill the flowers with the stuffing using a piping bag or a sandwich bag with the corner cut off, or carefully teaspoon.


Gently twist the flowers closed to seal them, then put to one side while you make the batter.


To make the batter, mix the dry ingredients together. Whisk in the sparkling water until you have a batter that will coat the back of a spoon (you may need more or less than 100ml).


Heat the sunflower oil in a large pan. Drop the courgette flowers two at a time into the batter, and then carefully into the hot oil. Fry until light brown and crispy.


Drain on kitchen paper while you cook the rest and then serve with lots of fresh lemon squeezed over them, and the salsa verde.

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