Difficulty: Medium - experience needed
Dietary guidance: v n
12 courgettes flowers
2 tbsp mint leaves
100g plain flour (plus a little extra for dusting)
120ml sparkling water
vegetable oil (for frying)
4 tbsp. black olives (halved)
250g datterini vine tomatoes (halved)
handful or fresh wild rocket
2 long shallots
2 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
squeeze of lemon juice
First make the salad so that it absorbs all the lovely flavours. Halve the black olives and datterini tomatoes and place in a bowl with the finely chopped shallots. Add the balsamic and olive oil with a good squeeze of lemon and leave to sit in the juices.
Shred the mint leaves, then mix together the ricotta, and squeeze of lemon juice. Grate the parmesan and add to the mix with a good amount of freshly ground pepper.
Carefully open those lovely courgette flowers. Using a teaspoon, fill them with the mixture and twist the flower shut leaving no gaps for the ricotta to escape from.
To make the batter, pour the fizzy water in a bowl and gradually add the flour through a sieve. Whisk as you do this to add air and leave no lumps. The batter should have a consistency of pouring cream.
Heat enough oil in a high-sided frying pan to come to about 3 cm. Make sure the oil is hot but not smoking.
Quickly dip each flower in the batter, swirl them around so they are completely covered, and then pop in the pan (carefully!). Deep fry for around 1 or 2 minutes until the batter has crispened and is golden. Remove with tongs and drain on a paper towel.
Serve with the side salad of rocket and the marinated olives and tomatoes.