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.
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
- Purple basil leaves
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.
Recipes Credit: Miele Der Kern
For a further source of tasty treats, visit the recipes page on our blog.