Courgette Flowers Filled With Ricotta, Honey & Pea Shoots
INGREDIENTS:
Serves 2
4 courgette flowers
80g ricotta cheese
1 tbsp of fresh mint
40ml honey
6 pea shoots
200ml vegetable oil
sea salt
For the batter
100g plain flour
1 teaspoon bicarbonate of soda
200ml soda water
METHOD:
1. For the filling, beat the ricotta until soft and smooth, then stir in the fresh mint and honey. Carefully scoop the filling into the courgette flowers: you should get 2–4 teaspoons in each one, depending on size. Twist the petals gently to enclose the mixture.
2. Just before you’re ready to cook, prepare the batter. Sift the flour, and bicarbonate of soda into a bowl. Begin whisking in the soda water, until you have a batter the thickness of single cream. Be careful not to over-mix and don’t worry if there are a few lumps.
3. Dip one stuffed courgette flower into the batter and immediately lower into the hot oil. Repeat with a couple more; do not cook more than 3 or 4 at a time. Cook for 1–2 minutes, until puffed up, crisp and golden brown. Drain on kitchen paper while you cook the remaining flowers.
4. To serve, assemble on the plate and sprinkle the pea shoots around the stuffed courgette flowers and a drizzle of honey.
