July was zucchini season and that meant we could all eat courgette flowers.
Add this all into a bowl and mix together.
Add this all into a bowl and mix together.
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| Fresh zucchini flowers, stuffed with cheese, ready for the batter |
The flowers of the courgette, also known as 'squash blossoms' or zucchini flowers, are completely edible once the stamen is removed.
Although July is over, keep this dish in mind for next year. There are loads of recipes you can find if you search on the internet (we followed River Cottage guidance on batter) but the idea is really simple, easy and makes for a great appetiser.
For the 10 zucchini flowers you will need:
- 100g soft goats cheese
- A handful of freshly chopped chives
- A handful of freshly chopped parsley
- A dash of salt and pepper
Add this all into a bowl and mix together.
For the batter you will need:
- 75g plain flour
- 30g corn flour
- 1/4 tsp baking powder
- 150ml water
- 500ml sunflower oil (or enough to cover the flower in the pan you use)
Add this all into a bowl and mix together.
1. Carefully remove the stamen (the sticky-out yellow thing) from the inside each of the flowers - try not to rip the base or the petals as this might let the cheese melt out.
2. Carefully stuff the goats cheese into the flowers, taking care not to rip the flower, and twist the ends of the petals so it seals the cheese inside.
3. Heat the oil, test the temperature by dropping a tiny bit of batter in. If it sizzles straight away it should be hot enough.
4. Dip the flowers into the batter mix and carefully place into the hot oil - try to make sure none of the flowers are touching in the pan, perhaps do just two at a time.
5. Once the flowers are a golden colour, bring them out and place on a napkin to soak up any excess oil.
6. Once all the flowers are cooked - enjoy! Easy!
