Ricotta stuffed flowers in tempura

Flowers in parcels

Flowers in parcels

Eating flowers in summer is one of life’s simple luxuries.

I have got a courgette flowers “beignet” recipe on the blog already but this one is our Sicilian version and I love it for the sharp freshness the ricotta gives against the fried batter. Here I used the same batter recipe as before.

This light snack makes a perfect starter to a summer dinner party.

Ingredients list:

  • Per Courgette flower:
  • Ricotta, 1 Tbsp
  • Salt and pepper to flavour

Season the ricotta and drop a spoonful inside each courgette flower. Delicately close the petals around and dip this into a light batter. Shallow fry in a bit of rapeseed or sunflower oil. Once brown – it takes a few seconds- lay each parcel onto kitchen towel to drain the excess oil.

Serve warm as soon as they are done.

Ricotta filled flower

Ricotta filled flower

3 responses to “Ricotta stuffed flowers in tempura

  1. Great minds think alike🙂 great post!

  2. Miam! Ou trouves tu ces jolies cougette fleurs?

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