
Ingredients:
6 or more baby courgettes with the blossoms attached
3 tbsp goats cheese
1/3 small red onion, finely chopped
1/2 handful pine nuts
For the batter:
1/2 cup plain flour (I used wholemeal)
1 cup fizzy water
Salt and pepper, to taste
Oil, for shallow frying
To serve:
Tomatoes
Olives
Spinach
Balsamic Vinegar
- Mix the cheese, nuts and onion together
- Very carefully open up the flower and remove the stamen, then place a small ball of the cheese mixture into the middle and twist the tops to seal off.
- To make the batter gradually add the fizzy water the seasoned flour and whisk until smooth, it should be the consistency of single cream.
- Heat a shallow pan with a thin layer of oil until it is really hot (you can test with a drop of the batter, it will not crisp up if it's not hot enough)
- Dip the flowers and courgettes into the mixture and fry for about 60 seconds each side, until golden but never blackened or burnt
- If looking for extra crunch, once fried you can re-dip them and fry again until crisp. Place on kitchen towel to soak up excess oil.
- If you have excess batter left over then you can try slicing up tomatoes, dipping and frying until crisp, which are very tasty!
- Serve up with a fresh salad and drizzle with balsamic vinegar.
- Enjoy! Cassidy xx
