Graceburn-filled crispy courgette flowers | Borough Market
For the courgette flowers For the mint dressing Mix the cheese with the lemon zest, herbs and freshly ground pepper to taste. Spoon a generous teaspoon into eac
Ingredients
- 150g Graceburn cheese
- Zest of 1 lemon
- 1 tbsp each chopped basil, chives and parsley
- 12 courgette flowers
- 50g plain flour, seasoned with salt and pepper
- 2 eggs, lightly beaten
- 150g panko crumbs
- 50g butter, chopped
- 50ml rapeseed oil
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