Stuffed Courgette Flowers with Chilli Honey
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Feeds 3 - 4 people 
Prep time 10m
Cook time 20m
Description
Courgette flowers are a real seasonal treat and make a very special light lunch or starter. Pinch out the stamen, stuff with light cheese and fragrant herbs and then twist the petals to close them up again. We fry each courgette flower in a light butter made with fizzy water and serve them with a spicy chilli honey.
- 10-15 courgette flowers with mini courgettes attached
- 250g ricotta
- 50g Parmesan, grated
- Zest of 1 lemon
- Handful mint leaves, finely chopped
- Handful chives, finely chopped
- 100g plain flour
- 250ml fizzy water
- 4 tablespoons honey
- Large pinch chilli flakes
- Oil, for deep frying
- Combine the ricotta, Parmesan, lemon zest, herbs and some salt and pepper and mix well to combine.
- Gently open the petals of each courgette flower and pinch out the stamen. Fill with a teaspoon or two of the ricotta filling and gently twist the petals to close.
- Heat oil for deep frying to a temperature of 180C.
- Combine the flour and fizzy water and whisk to a smooth batter.
- Coat the courgette flowers in the batter and cook, 2 at a time for 2 minutes each side. Remove and drain on kitchen paper. Repeat with the remaining flowers.
- Combine the chilli flakes and honey, and drizzle over to serve.
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