We made these stuffed courgette flowers with some of this year’s goat cheese. The cheese was still soft but had been made long enough before for the flavours to start to develop. The recipe is taken from Hugh Fearnley-Whittingstall’s VEG everyday.
soft goat’s cheese or ricotta cheese
fresh herbs (choose from parsley, chives, basil, mint), finely chopped
100g plain flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
200-250ml cold water
Beat together the cheese and herbs. Carefully spoon into each of the flowers, twisting the end to act as a seal.
Make the batter by sieving the dry ingredients into a bowl. Gradually whisk in the water until you have a smooth batter.
If you a wok to fry the courgette flowers, you can get by with using less oil and it will be safe. Heat some sunflower oil in the wok. Dip each flower in the batter and then gently lower into the hot oil, one at a time. It is best to fry them in several batches.
Fry for 1 or 2 minutes until they have puffed up and are crisp and golden.
Drain on kitchen paper while cooking the next batch.