Deep-fried Courgette Flowers Stuffed with Ricotta and Herbs
12 courgette flowers
200 grams ricotta cheese, crumbled
50 grams parmesan cheese, grated
1 teaspoon fresh parsley, finely chopped
1 teaspoon dried thyme
1 teaspoon fresh mint leaves, minced
¼ cup all-purpose flour
1/8 cup cornstarch
1 teaspoon baking powder
salt to taste
pepper to taste
water as needed
To make the ricotta and herb filling, place the ricotta cheese, parsley, thyme, mint in a bowl then whisk until the mixture is blended well. Add salt and pepper to taste. Stuff the fillings carefully into the courgette flowers, twisting to seal off. Set aside.
To prepare the batter, mix the flour, cornstarch, baking powder and salt into a bowl. Add the egg and whisk until smooth, but don’t mix too much as we want the batter to have a slightly thick consistency.
Heat the vegetable oil in a deep pan. Make sure that there is enough oil to deep-fry the flowers in.
Dip the flowers in the batter and immediately fry for about 2-3 minutes, or until they turn crispy. Repeat the process until all the flowers are used up. You may choose to garnish the flowers with fresh mint leaves before serving.