Web-only recipe - Courgette Blossoms With Goat Cheese |
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12 courgette blossoms
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200g goats’ cheese
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2 tablespoons basil pesto, preferably homemade
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1 tablespoon chopped parsley
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1 large anchovy, minced
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Vegetable or light olive oil for frying
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Lemon wedges
Batter:
- 170g flour
- Pinch of salt
- 1 teaspoon olive oil
- 2 cups cold water
Gently wipe blossoms with a damp cloth. Make a split with your thumbs and pull any stamens from the centre.
Mix cheese with pesto, parsley and anchovy. Season with salt and pepper to taste.
Spoon or pipe mixture into flowers, being careful not to overfill. Wrap petals around filling and twist gently to close.
Batter: Whisk flour and salt with oil and water until smooth.
Heat sufficient oil to immerse blossoms in a deep pan to 180 degrees – a scrap of bread should sizzle and start browning quickly.
Dip 3-4 flowers in batter to coat lightly and drop into oil. Fry 2-3 minutes until golden-brown, remove with a slotted spoon and drain on kitchen paper. Repeat with remaining blossoms. Sprinkle with sea salt and serve immediately with lemon wedges. Serves 4
Story: Sally Butters
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