Fried Courgette Flowers
Stuffed with Mozzarella, anchovy, ricotta, lemon zest, garlic, the list goes on – these would be amazing. Here I give them to you simply coated in light batter of 00 flower (refined Italian pasta flour) and fizzy water, having been told by Anna del Conte that this is the best way. I even used Pellegrino just to keep authentically Italian!
A pan of hot flavourless oil (sunflower or vegetable)
batter of sieved 00 flour and fizzy water, until the consistency of single cream.
1. Heat the oil until when you drop a little bit of batter into it, the batter quickly crisps up.
2. Lightly coat a courgette flower in batter and then put it into the oil. Do not fry more than you can fit in the oil, not touching each other
3. When they are golden, remove onto kitchen paper and sprinkle with a mild salt.
4. Serve just as they are. (We did have a dip alongside but it was not necessary)