Ricotta and parmesan-stuffed courgette flowers. Picture / Babiche Martens.

Stuffed Courgette Flowers Recipe

When courgettes are abundant, make these delicious stuffed flowers

RICOTTA AND PARMESAN-STUFFED COURGETTE FLOWERS
Serves 4

• 8 courgette flowers, baby courgettes still attached if possible
• 150g ricotta
• ½ cup shredded parmesan
• ¼ cup basil leaves, torn roughly
• Salt and pepper, to taste
• Batter
• 80g flour
• 60g cornflour
• ½ tsp baking powder
• ¼ tsp salt
• 1 egg white
• 100ml cold water
• Oil for shallow frying
• Runny honey to drizzle

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.

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New Zealand Herald

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