Recipes · Side dishes · Starters

Tempura Courgette Flowers

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Tempura Courgette Flowers

I have been wanting to make these forever, but I could never find the flowers themselves. I first tried these on a holiday in Rome. I can never resist something deep-fried, let alone deep-fried and stuffed with cheese. You can imagine my delight when I saw them sitting pretty in the local supermarket. I cannot say they were easy to prepare, they were not hard either, they were just a little scary. At no time did I feel confident that they would turn out even resembling their original form. It wasn’t until I fished them out of the oil that I felt relatively sure I would actually be eating them. The ones I had in Rome were done in a traditional batter, filled with a hard cheese and a sneaky little anchovy. These have a different twist, but feel free to experiment, if you’re game to attempt them.

Equipment Required

1 large deep base saucepan or deep fryer
Large mixing bowl
Medium mixing bowl
Piping bag, not essential but useful

Shopping List for 4 people

8-10 courgette flowers
200g of ricotta cheese
3 tbsp of basil pesto, homemade or shop bought
1 tbsp of thai sweet chilli sauce
Sunflower or vege oil

Tempura batter, ready-made packet or recipe below

85g of plain flour
1 tbsp cornflour
1/2 tsp of fine sea salt
200ml of sparkling water, cold

Method to the madness

Place enough oil in the pan to cover the flowers, about 3 cm deep, heat the pan to a high temperature

Mix the ricotta, pesto and sweet chilli together, taste, add more pesto or sweet chilli depending on your palette

Prepare the courgette flowers by removing the stamens and any outside spiky bits that may be on them. When removing the stamens be careful not to break apart the flowers

Place the mixture into a piping bag if you have one, if not use a teaspoon, fill with a generous portion of the mixture. Once filled slightly twist the tops of the flowers to seal them

Mix your tempura batter together

Dip the flowers in the batter one by one, deep fry for approx 2 minutes until crispy. ENJOY!

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2 thoughts on “Tempura Courgette Flowers

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