Stuffed courgette flowers with olive dressing
Crisp courgette flowers stuffed with mozzarella – a seasonal summer favourite!
- Prep:15 mins
- Serves 6
- More effort
Nutrition per serving
- kcal 555
- fat 36g
- saturates 12g
- carbs 44g
- sugars 2g
- fibre 2g
- protein 17g
- salt 1.16g
- 100g plain flour
- 100g cornflour
- 200ml cold sparkling water
- 2 x 150g balls mozzarella
- 12 courgette flowers
- sunflower oil, for deep frying
- small handful of good green olives, pitted and chopped
- 2 ripe tomatoes, deseeded and diced
- 3 tbsp extra-virgin olive oil
- small bunch basil, thinly sliced
Courgette flowers are one of the few truly seasonal ingredients and their time is short. If you can’t find them, fry courgette slices or baby courgettes and serve mozzarella and dressing on the side.
For the dressing, combine the olives, tomatoes and vinegar with seasoning and enough of the oil to bind. Set aside, then add the basil just before serving.
Sieve the flours with a pinch of salt into a large bowl and make a well in the centre. Pour in the water and stir to combine. Do not overbeat the mixture – it should be just combined and can have a few lumps.
Drain and pat the mozzarella balls dry, tear into small pieces, then season. To stuff the flowers, open the petals, pop in some mozzarella, then gently twist the petals to re-seal them.
Heat the sunflower oil in a large pan until a cube of bread browns in 20 secs. Drop the flowers into the batter, then remove, shaking off excess. Fry in batches of 2 or 3 until lightly golden, drain on kitchen paper and season with a little salt. Keep warm in a low oven as you cook the rest. Pile onto a platter and drizzle with the dressing.