Provençal stuffed courgette flowers recipe | Taste of France®
These light, crispy treats are perfect with a glass of fizz to cut through the batter and cheese flavour, and are best when eaten straight away.
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Ingredients
- Rapeseed oil for frying, around 200ml
- 12 courgette flowers either the flowers on their own or with a baby courgette attached
- 60g (2oz) Comté, Gruyère or Parmesan
- 140g (5oz) soft cheese such as ricotta, goat’s cheese or a full-fat cream cheese
- 30g (1 oz) basil, chives or wild garlic leaves
- 1 lemon
- Half a teaspoon freshly ground black pepper
- 140g (1 cup) plain (all-purpose) flour
- Around 250ml (just over 1 cup) very cold water
- Half a teaspoon fine grain sea salt
- Maldon salt flakes
- 2 lemons
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