Try this recipe the next time you host a dinner party for a surprising and delightful response. Stuffed courgette flowers are a warm taste of summer and spring rolled into one delicious bite!
Prep time: 20-25 mins
Cooking time: 12-15 mins
100g feta cheese, crumbled
1 tablespoon Greek yoghurt
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh Italian parsley, finely chopped
1 tablespoon fresh dill, finely chopped
¼ teaspoon smoked paprika
16 Courgette flower, stamens gently removed
750ml sunflower oil for frying
160g plain flour
¼ teaspoon baking powder
1 teaspoon salt
250ml soda water
In a large mixing bowl add the feta, yoghurt, mint, parsley, dill and paprika, season to taste and mix well to make a paste that is not too runny or too thick adding more yoghurt if needed.
Fill a piping bag with the mixture and one by one fill the Courgette flower with about 1tablespoon of the feta mixture, twist the tops of the flower together to seal
In a large saucepan add the oil and heat over medium heat to 180 deg C
In a medium sized mixing bowl add the flour and salt, stir to combine.
Whisk in the soda water until you have a smooth batter.
One at a time dredge the flowers in batter holding closed the end, allow the excess to drain off.
Very carefully lay them into the oil without overcrowding the pan, about 3-4 at a time.
Deep fry turning over 2 or 3 times with a slotted spoon, for 2-3 mins or until golden brown.
Transfer to paper a towel to drain and repeat with remaining flowers.
Sprinkle with sea salt and a drizzle of honey