FIORI DI ZUCCA RIPIENI (FILLED COURGETTE FLOWERS)

SERVES 6

200g courgettes

1 egg

40g grated Parmesan

20g dried breadcrumbs

Handful of basil leaves, finely chopped Sea salt and freshly ground black pepper

6 courgette flowers, each with baby courgette attached

FOR COATING AND FRYING

2 eggs

Pinch of sea salt

Abundant dried breadcrumbs, for coating

Abundant vegetable or sunflower oil, for deep-frying

Grate the courgettes and squeeze out the excess liquid with your hands, or you can use a clean tea towel if preferred.

Combine the grated courgette with the egg, Parmesan, breadcrumbs, basil and some salt and pepper to taste.

Carefully open up the courgette flowers, ensuring you don’t tear the delicate petals. Remove the interior bud from each one and discard.

Place the filling mixture in a piping bag and pipe inside each flower. Or, you can do this with a teaspoon if you don’t have a piping bag. Carefully wrap the ends of the flowers around each other so that no filling escapes.

To coat the flowers, lightly beat the eggs with a pinch of salt. Dip the stuffed flowers in the egg mixture, then coat in breadcrumbs.

Heat plenty of oil in a wide, deep frying pan until hot, then deep-fry the courgette flowers for 2-3 minutes until golden all over.

Drain on kitchen paper and serve. You can eat these either hot or cold.