- 1 large egg
- 40g plain flour
- 100ml sparking water, chilled
- 12 courgette flowers
- 1litre sunflower oil, for deep-frying
For the stuffing
- 250g ricotta
- small handful of mint leaves, finely chopped
- grated zest 1 lemon
- drizzle clear floral honey
- micro herbs or red amaranth
First make the batter. In a bowl, whisk the egg and flour together, then add the sparkling water and whisk lightly to remove lumps – don’t over-whisk so you lose the air bubbles, as you want the batter to be light.
To make the stuffing, put the ricotta, mint and lemon zest in a bowl, season with salt and pepper and mix until combined.
Gently open the courgette flowers and pinch out the stamen. Place a large tablespoon of the stuffing into each flower. Pinch and twist the petals lightly to seal – you want to make sure the stuffing doesn’t leak out while cooking.
Pour the oil into a large, heavy- based saucepan; it needs to come at least halfway up the sides. Place over a high heat until it reaches 180C – to test it’s ready, drop a bit of the batter in: if it sizzles and bubbles to the top, it’s ready.
Lightly coat the courgette and flowers in the batter and lower into the oil. Do this in batches so they don’t stick, and be careful when lowering in as the hot oil will spit. Fry for about 2 minutes until light- golden brown and crispy. Using a slotted spoon, transfer to kitchen paper to drain off the excess oil.
Serve immediately, with a drizzle of honey and sprinkling of micro herbs and sea salt.
Recipe credit: Recipes and photographs taken from Round To Ours by Laura Jackson and Alice Levine. Photography by Kristin Perers.