Courgette Flowers

Courgette flowers are not easy to find so even though I paid a small fortune for them I decided that it would be worth every penny - or so I hoped.These are from Holland. I bought them from a store at Borough Market in London. They are just so delicate and beautiful!!

Of all the recipes I came across I decided to use one by Australian chef Curtis Stone.

Ingredients

150ml balsamic vinegar
12 courgette flowers, attached to courgettes
groundnut oil, for deep frying

For the stuffing:
250g ricotta cheese
2 basil leaves, shredded
squeeze of lemon juice
50g freshly grated Parmesan cheese
salt and fresh ground black pepper

For the batter:
100g plain flour, plus extra for dusting
120ml fizzy mineral water

Preparation:

1. Pour the balsamic vinegar into a small saucepan and boil for a few minutes until reduced to a syrupy consistency. Set aside.

Mix together the ricotta, shredded basil leaves, lemon juice and Parmesan. Season with salt and pepper.

Trim the courgette flowers from the courgettes and shake free of any insects. Slice the courgettes in half lengthways and set aside. Carefully open the flowers and filll them with the ricotta mix. Be gentle as they are very delicate. I ended up using my fingers as even the smalles spoon i had - a tiny coffee spoon from home, proved not to be the best tool.Perhaps experience makes it better. Twist the end of the flower to keep the stuffing in place. To make the batter pour the water into a shallow dish and gradually whisk the flour through a sieve, making sure there are no lumps. The batter should have the consistency of thick pouring cream.

Pour enough oil into a high-sided frying pan to come to a level of about 3cm. Heat until very hot but not smoking. Roll the stuffed flowers and courgette halves in flour. Working in small batches, quickly dip them in the batter, swirling to coat, and then into the pan. Deep-fry for 1-2 minutes until the batter is crisp and golden. Put them on a dish lined with kitchen towel to drain the excess fat - if any. Place in a warm serving dish, sprinkle with grated Parmesan and drizzle with the balsamic vinegar.

I also used some of them to prepare some halibut I had in the fridge.It is a very simple and quick dish. If you cannot find the flowers it is ok to use very finely cut courgette strips.

halibut or sea bass

courgette flowers

olive oil to drizzle

sal and freshly ground black pepper

Heat the oven - 200oC. Line a baking dish with greaseproof paper and set aside.

Cut the fish in small pieces, put salt and pepper, and roll each one of them with strips of courgette flowers. You might need to use a tooth pick to keep the strips well attached to the fish. Put the pieces on a baking tray and drizzle with olive oil. Roast for aproximately 5 minutes. Let them reset for a couple of minutes before serving.

Click here if you wish to read the post in Portuguese.