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Stuffed Coutgette Flowers
Written by Valentina on
Saturday, January 1, 2005 at 09:20PM
Filed in: Recipes
Comments: 0
Ingredients
150ml balsamic vinegar
12 courgette flowers, attached to courgettes
groundnut oil, for deep frying
For the stuffing:
250g ricotta cheese
2 basil leaves, shredded
squeeze of lemon juice
50g freshly grated Parmesan cheese
salt and fresh ground black pepper
For the batter:
100g plain flour, plus extra for dusting
120ml fizzy mineral water
Cooking Instructions
Pour the balsamic vinegar into a small saucepan and boil for a few minutes until reduced to a syrupy consistency. Set aside.
Mix together the ricotta, shredded basil leaves, lemon juice and Parmesan. Season with salt and pepper.
Trim the courgette flowers from the courgettes and shake free of any insects. Slice the courgettes in half lengthways and set aside. Carefully open the flowers and filll them with the ricotta mix. Be gentle as they are very delicate. I ended up using my fingers as even the smalles spoon i had - a tiny coffee spoon from home, proved not to be the best tool.Perhaps experience makes it better. Twist the end of the flower to keep the stuffing in place. To make the batter pour the water into a shallow dish and gradually whisk the flour through a sieve, making sure there are no lumps. The batter should have the consistency of thick pouring cream.
Pour enough oil into a high-sided frying pan to come to a level of about 3cm. Heat until very hot but not smoking. Roll the stuffed flowers and courgette halves in flour. Working in small batches, quickly dip them in the batter, swirling to coat, and then into the pan. Deep-fry for 1-2 minutes until the batter is crisp and golden. Put them on a dish lined with kitchen towel to drain the excess fat - if any. Place in a warm serving dish, sprinkle with grated Parmesan and drizzle with the balsamic vinegar.
Heat the oven - 200oC. Line a baking dish with greaseproof paper and set aside.
Cut the fish in small pieces, put salt and pepper, and roll each one of them with strips of courgette flowers. You might need to use a tooth pick to keep the strips well attached to the fish. Put the pieces on a baking tray and drizzle with olive oil. Roast for aproximately 5 minutes. Let them reset for a couple of minutes before serving.
About the author
Valentina
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