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Fried courgette flowers
Serves 4 Starters and mains
Ingredients
- 600ml sunflower oil
- 12-16 courgette flowers, cleaned and pistils removed
For the batter
- 1 egg
- 2tbsp plain flour
- 160ml milk, or half milk and half water mixed together
For the filling (optional)
- 4-5tbsp ricotta, or 75g mozzarella cheese, cut into 3cm cubes
- 6-8 anchovy fillets in oil, drained and cut into 5mm lengths
Method
To make the batter, separate the egg into two bowls, then cover and chill the egg white. Beat together the egg yolk, flour and milk in a mixing bowl to make a smooth paste. In a separate bowl, whisk the egg white until stiff, then fold it into the egg yolk batter.
Heat the oil in a large, deep frying pan over a medium-high heat until a cube of bread dropped into the oil sizzles instantly.
If filling the flowers, tuck 1tsp of the ricotta or a mozzarella cube and a piece of anchovy into each flower. Hold the flowers by their stalks or ends, and dip them into the batter to coat thoroughly. If the flowers are stuffed, fold down the petals and use the batter to secure the filling in place.
Working in batches, carefully lower the battered flowers into the oil. Fry for 3-4 minutes, turning frequently, until crisp and golden all over. Remove from the pan using a slotted spoon. Drain on kitchen paper. Serve sprinkled with a little salt.
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