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Ricotta filled, deep-fried courgette flowers

I am always so excited when courgette season comes. I could eat these all year round. The only problem is you can’t buy courgette flowers from the supermarket so find a friendly farm shop or home grower…


Serves 2

6-8 courgette flowers
1 chopped garlic clove
4 chopped anchovy filets
150g ricotta
zest of 1 lemon
1/2 tsp fresh thyme, oregano or whatever herbs you have

for the batter
2 tbsp self-raising flour
splash of fizzy water
1 ltr sunflower oil
1 lemon
sea salt & freshly ground pepper

Mix ricotta, anchovies, herbs and lemon zest in a bowl.

Clean courgette flowers by making a small tear (look out for bugs and caterpillars if they have come from your garden), pull out the stamens, spoon in some of the ricotta mix, approximately a teaspoon per flower. Close the tear to stop ricotta from falling out by twisting the top.

In another bowl, mix flour and fizzy water to make a runny paste. Heat oil in a deep pan, dip flowers in batter, carefully put in hot oil, two or three at a time. Turn over after one minute, leave for another minute, place on kitchen towel.

Serve immediately with grinding of fresh pepper, pinch of salt and a squeeze of lemon

Approximate cost £3.00