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Courgette flowers with ricotta and figs Recipe

Courgette flowers stuffed with fresh ricotta before being fried and served with fresh figs, balsamic vinegar and baby leaves.

  • Preparation
    20mins
  • Cooking time
    7mins
  • Rest time
    0mn
Rate this recipe
(11 votes) 4.5/5
Ingredients
Pour people
  • Courgette flower(s) : 12 whole
  • Ricotta : 240 g
  • Lemon(s) : 1 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Corn starch : 100 g
  • Plain flour : 100 g
  • Bicarbonate of soda : 5 g
  • Sparkling water : 250 ml
  • Balsamic vinegar reduction : 50 ml
  • Fig(s) : 12 whole
  • Baby salad leaves : 100 g
  • Sunflower oil : 500 ml
  • Dried mint : 10 g
Method
  • 1. FOR THE BATTER AND FOR THE FIGS

    Make a batter by whisking together the corn starch, plain flower, bicarbinate of soda, 2 pinches of salt, 2 turns of pepper and the sparkling water. The batter should be light and fairly thin.

    Slice the figs into quarters and arrange with the baby leaves in the centre of a plate.

  • 2. FOR THE COURGETTE FLOWERS

    Prepare the courgette flowers by removing the stamen with a pairing knife. Zest the lemon. Add the lemon zest to the dried mint and ricotta together with 2 pinches of salt and 2 turns of pepper. Stuff the ricotta mix into the flowers and twist the tops to hold the mix in place.

    Heat a frying pan with the oil or a deep fat fryer to 180'C. Dip the stuffed flowers into the batter mix and fry in the oil until they turn a light golden colour.

    Serve on top of the figs and baby leaves, drizzle the balsamic reduction over the top and serve immediately.

Chef's tip

«This is a highly versatile recipe which can be used for many other vegetables. Try with courgette, aubergine and red pepper to make a delicious vegetarian main course.»

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