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Stuffed Courgette Flowers
Stuffed Courgette Flowers
added by River Cottage Veg Every Day!

This has got to rank as one of the most exquisite and delicious vegetable treats ever. Taken from River Cottage Veg Every Day! And featured in the River Cottage Veg TV show.

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Prep time
  • 20 mins
Cook Time
  • 1-2 mins
  • 4
  • 10 courgette flowers, washed to remove and dirt or bugs
  • 2-3 litres sunflower oil
  • Filling 1
  • 200g ricotta
  • 3-4tbs grated Parmesan
  • 1tbs Basil, finely chopped
  • 1 tbs Chives, finely snipped
  • 1 tbs Mint, finely chopped
  • Salt & Pepper
  • Filling 2
  • Leftover risotto (Tomato risotto used on camera)
  • Filling 3
  • Sliced buffalo mozzarella
  • Basil leaves
  • Batter
  • 4 heaped tbs plain flour
  • 1 rounded tbs cornflour
  • ½ tsp baking powder
  • ½ tsp sea salt
  • 200ml ice-cold sparkling mineral water
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Heat the oil to about 180C or until a cube of bread turns brown in 45-60 seconds.

To prepare the ricotta filling: chop herbs finely and snip chives with scissors into small pieces. Add herbs to the ricotta and stir in the parmesan, season with pepper and taste before adding salt.

To assemble flowers: fill with 3 teaspoons of ricotta or risotto, twist the tips of the petals to secure the filling.  To make the mozzarella cut a thick slice of mozzarella and place in a courgette flower with basil leaves either side, twist petals to seal.

Make the batter by putting the flower, corn flower, baking powder and salt in a large bowl, give it a whisk to remove any lumps.  Slowly add sparkling water whisking as you pour to achieve a batter with the consistency of single cream.

Carefully place 3-4 filled courgette flowers into the hot oil, gently turn to ensure they cook evenly.  When golden, remove and place on kitchen paper to drain.  Repeat with remaining flowers.  Serve immediately.

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