Stuffed courgette flowers

• courgette flowers↗8

  with small courgette attached

• sunflower oil↗

  for frying

• large egg↗1
• plain flour↗100g g
• pinch bicarbonate of soda↗
• iced water200ml ml
• tub ricotta250g g
• block soft goat's cheese↗150g g
• zest 1 lemon
• ½ red chilli

  finely chopped

• small handful mint↗

  leaves, chopped

• large ripe tomatoes↗2

  deseeded and finely diced

• olive oil↗2 tbsp tbsp
• small handful mint↗

  leaves, finely chopped

Step-by-step instructions

1. 1

   To make the batter, whisk the egg, flour and bicarb together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside.

2. 2

   In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside.

3. 3

   Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you don’t have a deep-fryer, see right.) Working in batches so you don’t overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.