|getting the ingredients ready|
On Wednesday my adorable husband said he would cook dinner for the evenings meal while I was out at yoga. When I returned home these delightful courgette flowers were waiting for me. Hub served them with the baby courgettes steamed, celery leaves and mustard lettuce and nasturtium flowers. This recipe is adapted from the wonderful ‘River Cottage Veg’ cookbook.
Deep fried stuffed Courgette flowers.
Ingredients; serves four
8-12 courgette flowers
Sunflower oil for deep frying
|Heaven on a plate|
For the filling:
We used celery top leaves, basil, peppery lettuce, thinnings of carrots and chives,all finely chopped, just because that is what we have lots of in the garden at the moment, but you could use your own choice of herbs etc. Hugh suggested using grated hard cheese or parmesan with herbs and seasoning. Or mozzarella and basil, which sounds lovely. I’m cutting down on cheese consumption, so finding these are so adaptable has been such a treat.
For the batter:
100 g plain flour
40 g corn flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt flakes
200-225 ml filtered ice cold water. Hugh’s recipe stated sparkling mineral water, but we did not have any so used filtered, they came out brilliant.
Flaky sea salt. I don’t as a rule use extra salt on my food, but these really cry out for the extra sprinkle and make the dish taste ‘wow’
Nasturniums This year is a first for us using flowers in our meals and such a find. I never would have thought GD and me would be munching away on our flowers.
Method:Chop or beat all the filling ingredients until fine or smooth depending on what you are using. Carefully scoop the filling into the courgette flowers 2-4 teaspoons each one depending on size. Twist the petals to enclose the mixture.
Just before you are ready to cook prepare the batter by sifting the flour and the cornflour, the baking powder and the salt into a bowl. Whisk in the water until the batter resembles single cream thickness, be careful not to over mix a few lumps are fine.
Heat oil in a deep fat fryer or deep heavy saucepan with the oil about 6 cm deep coming no more than a third of the way up the pan. Its ready when a cube of bread dropped in turns brown in a minute. We used a smallish frying basket in a deep medium sized heavy saucepan.
Dip a stuffed courgette flower into the batter, immediately lower into the hot oil, repeat with a couple more cooking up to 3-4 at a time. cook 1 -2 minutes until puffed up and golden brown. Drain on kitchen paper,(we are trying to cut down on kitchen paper but as yet haven’t come up with an alternative option, please leave a comment if you have discovered an alternative). Whist draining cook the remaining flowers. Sprinkle with a little sea salt flakes and top with nasturtiums.
|Second year growing carrots in the orange bags, works great.|
You won’t be disappointed. This type of cooking is an adventure to us and we are loving it!