STUFFED COURGETTE FLOWERS

Every year, I plan to do this, using the fresh courgette plants from the garden. I usually miss my chance but this time I was ready when the flowers came out. 

It is a bit fiddly but well worth the effort.

Would make a lovely starter, or place on a sharing plate at a party.

6 courgette flowers
250g tub of ricotta
handful of fresh mint leaves, chopped
salt and black pepper
3tbsp plain flour
3tbsp cornflour
sunflower oil for frying

Wash the flowers and remove the stamens.
Mix the ricotta with the mint and a generous amount of black pepper.

Spoon the mixture into each flower and close the petals.

Refrigerate for 20 minutes.
Make the batter by mixing the flour and cornflour. Then whisk in cold water until smooth.

When ready to cook, fill a large pan with oil to a height of about 2cm and heat.
Take the courgette flowers out of the fridge and coat them in the batter.
Place them in the oil, 2 or 3 at a time.

Deep fry both sides for a couple of minutes each, until lightly crisp.
Drain on kitchen paper.

Serve warm with a sprinkling of salt.