Now what’s not to like about a crispy casing filled with oozing melting cheese? And it’s vegetarian, surprise surprise! To finish off a really fun Meat-free week – I present you with one of my favourite go to vegetarian recipes, particularly when you really need something crispy, fried and something to dip in a sweet chilli sauce! Except, the best thing is, you can feel very healthy, by thinking of those wonderful courgette blossoms that you are using. Don’ be afraid of working with courgette blossoms, it’s super easy. Ask your grocer to have them ready for you a few days in advance, although they should be readily available. Just remember to fry these in batches of three or four in very hot oil and to serve them up super quick!
Serves 4- 8 courgette blossoms
For the filling :
- 150 gms of soft goats cheese
- 150 gms of hard crumbly cheddar grated
- 1 cup of breadcrumbs
- 1 tsp zatar
- 1/2 tsp smoked Spanish paprika
- 1/4 tsp crushed mixed peppercorns, red, pink and green
- 1 tsp freshly minced garlic
- 1 bunch freshly chopped parsley
- Pinch of salt and black pepper
- 1 egg, beaten
For the batter :
- 4 tbs self raising flour
- 3 tbs cornflour
- 1/2 – 3/4 cup cold water
- Salt and black pepper for seasoning
- Oil for deep frying
For the filling, simply mix all the ingredients into a smooth fragrant chunky pâté type mix.
Spoon this into a piping bag.
Gently prise open the tops of the blosssoms, being careful not to tear the delicate petals of the flower.
Gently, but generously pipe some filling into each blossom. Twist to seal as shown. Complete with all the blossoms.
Now mix all the ingredients for the batter. The consistency should be smooth and slightly thickened.
Now heat up your oil to hot but NOT smoking.
Dip and roll each of the blossoms into the batter mixture and drop just 3 at a time into the hot oil. Fry until golden brown and crispy. Serve immediately with some simple sweet chilli chutney.
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