Courgette Flowers stuffed with Ricotta and drizzled with Honey
Courgette flowers are in season in the UK from early summer, so this is ideal for a summer dinner party.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Skillet
- Mixing bowl
- Whisk
- Slotted spoon
- Spoon
- Paper towel
- Serving platter
- Plate
Ingredients
- 150g of plain flour, sifted
- 2 tsp baking powder
- 450ml of sparkling water
- 12 courgette flowers, stalks intact
- 120g of ricotta, divided into 12 rough balls
- 1 handful of fresh mint leaves
- 2l vegetable oil
- runny blossom honey, for drizzling
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