Sophie Grigson's Courgette Flower Fritters with Ricotta, Lemon and Pistachio
Sophie is at the market tasting the ricotta varieties and other local cheeses. Ricotta is in the stuffed courgette flowers that she makes.
Featured In:
Cheese Recipes
Ingredients
For the filling:
For the batter:
Method
- Rinse the courgette flowers under the cold tap, then wrap loosely in kitchen paper, and stash in an airtight container or plastic bag in the fridge until needed.
- To make the filling, drain off any whey from the ricotta, then mix with the lemon zest, pistachios, salt and pepper. Spoon into a piping bag. Keep in the fridge until about half an hour before you intend to fry your courgette flowers. Take out and allow to come back to room temperature or thereabouts. Snip off the tip of the bag.
- One by one, tease open your courgette flowers and fill with the ricotta mixture, carefully folding the petals back over the filling to cover completely. Gently twist the ends together.
- Cut the zested lemon into wedges and set aside for serving. Line a tray or plate with a double layer of kitchen towel. Put three or four tablespoons of flour into another plate. Put your oil on to heat.
- Now make the tempura batter. Put the egg yolk in a bowl, add the flour and salt, and mix in the water which needs to be ultra-cold. Do this swiftly and don’t worry about little lumps of flour in the batter. Quickly set up your production line on the worksurface beside the hob. Closest to the hot oil, put the tempura batter, next to that the plate of flour, and next to that your stuffed courgette flowers. Put the paper-towel-lined plate close to the hot oil, either on the other side of the hob, or just behind the batter, whichever works best for you.
- Now take the courgette flowers a couple at a time, turn in the flour so that they are lightly coated, then dip into the batter, shake off excess and lay in the hot oil. Fry for around 4 minutes, turning occasionally, until the batter is crisp and just lightly browned at the tips. Scoop out with a slotted spoon, and over onto the kitchen towel plate to drain briefly. Fry the remaining courgettes in the same way.
- Sprinkle lightly with salt and serve with the lemon wedges for those that want them.
Rate this recipe
Overall Rating:
0.00
(0)
