Courgette blossoms tempura

Courgette (zucchini) flowers filled with cream cheese and deep fried in a crispy tempura batter is probably not something you would have everyday, but very nice for special occasions.

Courgette blossoms tempura

Servings:	Serves 4
Calories per serving:	370
Ready in:	40 minutes
Prep. time:	20 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	24th December 2014

Best recipe review Finding the flowers is hard! 4.5/5 Even here in the country, I find it almost impossible to but the flowers - I need to grow them myself I guess. The Judge

Wooden cocktail sticks can be helpful to keep the flowers closed during frying

flowers and filling

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 8 courgette flowers with baby courgettes still connected
• 225g (8oz) ricotta cheese
• zest and juice of 1 lime
• Sea salt and freshly ground black pepper
• plain flour for dredging
• Vegetable oil for deep frying

for the tempura batter

• 75g plain flour
• 75g cornflour
• ½ teaspoon sea salt
• 188 ml [6.5 fl oz] sparkling water, beer or lager. Must be ice cold.
• 1 free range egg - lightly beaten

Mise en place

• Heat the oil in either a deep fat fryer or a large saucepan. If you are using a saucepan make sure the oil comes below halfway down the edge of the pan. If you have a thermometer it needs to reach 190C, but you can test that it’s ready by dropping some bread into the oil and it should brown in 20 seconds.

Method

1. Mix the ricotta cheese, lime juice and zest in a bowl and season with salt and black pepper
2. Spoon enough filling into each flower, leaving enough room to close the flowers. A wooden cocktail stick is helpful to hold the flowers closed while frying.
3. Set the flowers aside and prepare the batter
4. Ensure the water is ice cold.
5. Sift the flour, cornflour and salt together into a bowl.
6. Make a well in the centre of the flour and pour your chosen liquid together with the previously beaten egg into it.
7. Using a balloon whisk, very gently combine ingredients into a rough batter.
8. It is very important that it is not overmixed at this stage as that will make the batter stodgy.
9. Once your batter is 'runny' enough to coat your chosen filling, stop mixing, even if this leaves the odd lump in the batter.
10. When you are ready to cook, dredge each flower in plain flour, dip into the batter and deep fry for 3.5 minutes
11. Leave on kitchen paper to drain excess oil
12. Cooked tempura can be kept warm in an oven at 150° C (300° F), with the door left ajar to keep it crispy.

Chef's notes

Lumpy batter is good, It ensures that you do not overwork the batter and turn it into stodge.

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