Ricotta and parmesan-stuffed courgette flowers

Babiche Martens

Courgettes

8	Courgette flowers, baby courgettes still attached if possible (Main)
150 g	Ricotta cheese (Main)
½ cup	Parmesan cheese, shredded (Main)
¼ cup	Basil leaves, torn roghly

Batter

80 g	Flour
60 g	Cornflour
½ tsp	Baking powder
¼ tsp	Salt
1	Egg white
100 ml	Water, cold
1 serving	Oil, for frying
1 serving	Runny honey, to drizzle

Directions

1. Handle courgette flowers gently. Remove any dirt and stamens from the flowers.
2. In a small bowl, combine ricotta, parmesan, basil, salt and pepper. Carefully spoon mixture into the flowers, not overfilling. Twist the end to seal.
3. To make the batter: mix the flours, baking powder and salt in a bowl. Place egg white in a well in the middle, then slowly add the water, mixing until you have a smooth batter, the consistency of cream.
4. In a heavy-based frying pan heat the oil to a medium heat. (Drop a piece of bread in — if it browns in 20-30 seconds your oil is ready.)
5. Dip flowers in the batter, drain any excess and shallow fry, a couple at a time, turning as required. Drain on paper towels.
6. Serve warm, drizzled with honey.

See more of Angela's courgette recipes

• Lamb and quinoa-stuffed courgettes
• Courgette, garlic and kale soup