Stuffed Courgette Flowers & Basil

Stuffed Courgette Flowers & Basil

15 March 2017

  • Recipe






Selection of Heritage Tomatoes

250ml extra virgin olive oil

4 Lemons

1 garlic clove

Cracked black pepper

Finely grated parmesan

75g ricotta

75g goat's cheese (from a log)

ltbsp chives

finely chopped 4 courgette flowers

75g plain flour

4 eggs

200g panko breadcrumbs

Sunflower oil to fry


1Slice the tomatoes very thinly at the very last moment

2For the Lemon Oil:,Put the juice and the zest of the lemon in to a bowl and whisk in the olive oil

3Sprinkle in the parmesan and season with the pepper

4Smash the garlic clove and add to the oil. Pour the oil in to a squeezy bottle

5For the Courgettes:,Beat together the ricotta, goat's cheese, chives and parmesan. Season' a little and place the mix into a piping bag

6Open up the courgette flowers and carefully pipe some of the mix in. Twist the end of the flowers

7Dip in flour, then egg, then breadcrumbs

8Heat oil to 180°c

9Deep fry the flowers at the last minute until browned and crisp. Drain on clean piece of kitchen roll.