Stuffed Courgette Flowers Recipe

Cooking Directions

• STEP 1.Gently rinse the courgette flowers and remove the pistils from the center.
• STEP 2.In a bowl, mix together the ricotta cheese, Parmesan cheese, herbs, garlic, salt, and pepper.
• STEP 3.Carefully stuff each flower with a spoonful of the cheese mixture, then twist the petals to seal.
• STEP 4.In a separate bowl, whisk together the flour, salt, and sparkling water to make a batter.
• STEP 5.Dip each stuffed flower into the batter, allowing any excess to drip off.
• STEP 6.Heat oil in a deep pan or fryer to 180°C (350°F).
• STEP 7.Fry the stuffed flowers in batches until golden brown and crispy, about 2-3 minutes per side.
• STEP 8.Remove from the oil and drain on paper towels.
• STEP 9.Serve hot as an appetizer or side dish.

Cooking Tips

• Make sure to remove the pistils from the courgette flowers, as they can be bitter.
• You can add other ingredients to the cheese mixture, such as chopped sun-dried tomatoes or olives.
• If you don't want to fry the flowers, you can also bake them in the oven at 180°C (350°F) for about 15-20 minutes.

Storage and Serving

• Stuffed courgette flowers are best served immediately after frying.
• If you have leftovers, you can store them in the refrigerator for up to 2 days.
• To reheat, place the flowers in a preheated oven at 180°C (350°F) for about 5-10 minutes, or until heated through.