Stuffed Courgette Flowers

August 17, 2021

Come rain or shine, with thanks to Miele, you can celebrate summer with this tasty recipe!

These light and crispy courgette flowers are filled with creamy feta cheese, fresh herbs and lemon, served with a garlic-infused puree and juicy ripe tomatoes.

Ingredients

8 courgette flowers, stem removed and flower detached (allow 2 per person)

For the filling:

200g feta cheese

3tbsp. Greek yoghurt

Small bunch of fresh chives, finely chopped

Small bunch of fresh dill, finely chopped

1 lemon, zest only

For the courgette puree:

1 large yellow courgette, roughly chopped

1 shallot, roughly chopped

2 garlic cloves, crushed

2tbsp. unsalted butter

For the batter:

100g cornflour

100g self raising flour

225g sparkling water

Sunflower oil, for frying

For the tomato salad:

250g mixed heritage tomatoes, roughly chopped

3tbsp. extra virgin olive oil

1tbsp. Cabernet Sauvignon vinegar

To garnish:

Purple basil leaves

Instructions

For the filling, simply combine everything in a mixing bowl until smooth. Check the seasoning and transfer into a piping bag. Fill the flowers with the mixture until three quarters full and twist the top of the flowers.

For the puree, place the courgette, shallot and garlic in a solid steam container and cook at 90°C for 10 minutes. When ready, blend with the butter until very smooth and check the seasoning. Keep warm until needed.

For the tomatoes, mix everything together with some salt and pepper in a small bowl and leave to one side until needed.

Place the courgette stems on a perforated container and steam at 90°C for 5 minutes.

Heat up some sunflower oil in a saucepan over a high heat, mix all the batter ingredients together and dip each flower into the batter. When the oil is hot enough, fry them until lightly brown and drain into some kitchen paper.

To serve, spoon some of the puree onto each plate, followed by the flowers and courgettes, dress with the tomato salad and garnish with some purple basil. Serve.