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Fried courgette flowers

David Rocco from David Rocco's Dolce Vita
A wine batter gives David Rocco's delicate cheese filled courgette flowers a crisp finish

Fried courgette flowers

Method

With a dry tea towel, gently brush off any dirt on the flower - do not rinse it with water. Ensure you check inside each flower for any insects and shake them out. Stuff each courgette flower with an anchovy fillet and a strip of mozzarella.

For the batter, mix the eggs, flour and wine together until consistency is smooth and even.

Fill a medium sized sauce pan about three quarters full with extra virgin olive oil (alternatively you can use a deep-fat fryer). Heat the oil on a medium heat on the hob. Dip each courgette flower in the batter so that it is gently coated. Test the oil is hot enough by dropping a small blob of batter into the pan - the batter should sizzle. Fry the flowers in oil until golden brown. Place on a paper towel to absorb excess oil and immediately season with salt. Serve while still piping hot.

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Serves: 4

Prep: 15 min
Cook: 10 min

Ingredients
12 courgette flowers
12 anchovy fillets
1 large mozzarella ball, cut into narrow strips
2 Eggs, beaten
120g plain flour
120ml White wine
750ml extra virgin olive oil, for deep fat frying
1 pinch Salt