10 Courgette Flowers
50g Soft Goats Cheese
100g Pecorino (I used Truffle flavoured)
Tempura Batter Mix (I use a Japanese one from my local asian supermarket but Blue Dragon have one widely available).
125g Breadcrumbs (the Japanese ones are great)
- Fill a bowl or sink with cold water and wash your flowers. I do this by totally submerging them one by one under the water, checking for any creepy crawls (as mine are picked fresh from the garden) and gently rubbing off any dirt. Be light fingered though, the flowers are very delicate when wet.
- Place the wet flowers on a towel to dry while you prepare the filling.
- Chop the Mozzarella into small cubes about a centimetre in size, break apart the goats cheese and crumble it over the top in small pieces, then finely grate the Pecorino over the top and mix the cheeses together so they are all evenly distributed through out the mix.
- Heat your oil to 190. I use a deep fat fryer, but a wok will work just as well. You want enough oil to submerge the flowers.
- Mix up your tempura batter slightly wetter than the packet recommends.
- Take each courgette flower and open it lightly with your fingers, take a tablespoon of mix per flower and fill the inside of the flowers. Light press the petals shut around it with your fist and then twist the top shut.
- Dip each flower in the batter then the breadcrumbs and then immediately fry.
- The flowers are cooked when the edges are staring to brown lightly. Drain the oil and eat immediately with a fresh green salad.
You can also use the remains of the batter to make Courgette fritti!