Ricotta Stuffed Courgette Flowers.
Battered & deep fried. A Simple delicious snack & fun food styling shoot.
For a really crispy & crunchy batter I used 00 flour from @cotswoldflour
Courgettes with flowers from our local @newtonfarmshopandcafe freshly picked from their farm.
To make these you need
courgettes with flower heads
1 lemon grated
1 tbsp chopped fresh herbs
Salt to taste
150g 00 flour
3 tbsp extra virgin olive oil
150ml warm water
1 Egg white
Whisk all the ingredients except the egg white together. Leave to rest in the fridge until needed.
Mix the ricotta, grated lemon, herbs, salt and pepper together. Stuff each courgette flower.
Heat up your deep fat fryer or skillet pan with sunflower oil.
Beat egg white until fluffy. Fold into batter. Will be quite a thick batter. Add a little water if needed to think slightly loosen.
Dip stuffed courgettes into batter, coat well, fry until crispy.
Serve with a a honey vinegar dip, pesto or sweet chilli sauce.