- Serving: 4
- Preparation: 20
- Cook time: 4
- Passive time: 15
Ingredients
- 12-15 Courgette flowers
- 0.5 cup Ricotta Cheese
- 1 oz Romano cheese grated
- 1 oz Mozzarella cheese shredded
- 1 Egg- lightly beaten
- Sea Salt and black pepper to taste
- 1 pinch Garlic granulated
- Cooking oil as needed
- Egg batter
- 2 Eggs
- 0.25 cup Milk
- 0.25 cup Flour
- 0.25 cup Romano grated
- 1 tbsp Mint chopped or flat leaf Parsley
Method
- Flower Stuffing:
Mix all the ingredients together, carefully open one flower at a time, placing around a tablespoon of the filling inside- don’t be tempted to overfill. Then gently twist the flower closed again. A small piping bag would be a good way to do this if you have one available. - Refrigerate the flowers for about 10-15 minutes while you get the egg mixture together.
- Egg Batter:
Lightly beat the eggs and add in milk, flour, cheese, and mint. Mix well. Egg Mixture should be about pancake mix thickness. - Heat a large sauté pan and then add about 1/4 inch of cooking oil to the pan.
- Dip the courgette flowers in to the egg mixture, shake off any excess egg and place into hot oil, continue the process till you fill the pan- without overcrowding.
- Fry each side of the flower until golden brown, about two minutes on each side, being careful not to overcook them.
- Place finished flower on paper towels to drain off any excess oil.
- Serve sprinkled with grated Romano cheese, sea salt and black pepper.
