If you don’t grow your own, ask your local greengrocer to procure some or visit a farmers’ market. Serves 4 as a starter.
Courgette flowers
| 8 | Courgette flowers, each with a small piece of courgette attached, if possible (Main) |
| 4 | Kalamata olives, pitted and diced |
| 4 large | Basil leaves, sliced |
| 100 g | Ricotta cheese |
| 4 Tbsp | White breadcrumbs (Main) |
Batter
| ½ cup | Plain flour |
| 1 Tbsp | Olive oil |
| ⅓ cup | Soda water |
| 1 | Egg white, stiffly beaten |
| 1 serving | Canola oil, for deep frying |
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Directions
- Carefully remove the stamens from the flowers. Combine the olives, basil, ricotta and breadcrumbs. Spoon into the centre of each flower. Twist the petals to enclose the filling.
- To prepare the batter, place the flour, salt and pepper in a bowl. Whisk in the oil and soda water. Fold in the egg white.
- Heat the oil until a faint haze rises. The temperature should be about 180C.
- Dip two flowers at a time into the batter and deep-fry quickly. Drain on paper towels.
- Great sprinkled with flaky sea salt and accompanied by lemon wedges.
