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Courgette flowers stuffed with ricotta and a balsamic reduction

Curtis Stone from Dinner In a Box with Curtis Stone
Ricotta-stuffed courgette flowers are a delicious treat. Curtis Stone's recipe makes the most of these gleaming yellow beauties

Courgette flowers stuffed with ricotta and a balsamic reduction

Method

1. Pour the balsamic vinegar into a small saucepan and boil for a few minutes until reduced to a syrupy consistency. Set aside.

2. Mix together the ricotta, shredded basil leaves, lemon juice and Parmesan. Season with salt and pepper.

3. Trim the courgette flowers from the courgettes and shake free of any insects. Slice the courgettes in half lengthways
and set aside.

4. Carefully open the flowers. Using a teaspoon, fill them with the ricotta mix. Twist the end of the flower to keep the stuffing in place.

5. Make the batter by pouring the water into a shallow dish and gradually whisking in the flour through a sieve, making sure there are no lumps. The batter should have the consistency of thick pouring cream.

6. Pour enough oil into a high-sided frying pan to come to a level of about 3cm. Heat until very hot but not smoking.

7. Roll the stuffed flowers and courgette halves in flour. Working in small batches, quickly dip them in the batter, swirling to coat, and then into the pan. Deep-fry for 1-2 minutes until the batter is crisp and golden. Remove with tongs and drain on paper towel. Place in a warm serving dish and sprinkle with grated Parmesan.

8. Deep-fry the basil leaves, drain and serve at once with the flowers and courgettes, and the balsamic reduction.

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Serves: 4

Prep: 45 min
Cook: 15 min

Ingredients
150ml Balsamic vinegar
12 courgette flowers, attached to courgettes
groundnut oil, for deep frying
plain flour, for dusting
small bunch of Basil, leaves picked