
Stuffed Courgette Flowers & Basil
15 March 2017
Category
Main
Serves
2
Ingredients
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
Instructions
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.