Ingredients:

• 8 Courgette Flowers
• Sunflower Oil
• 1.5 Large Egg
• 110g Plain Flour
• Pinch of Bicarbonate of Soda
• 200ml Iced Water
• 300g Tub Ricotta
• 150g block soft goat’s cheese
• Zest 1 Lemon
• 1 Red Chilli
• 2 Large Ripe Tomatoes
• 2 Tbsp Olive Oil
• Small handful of basil

Method:

To make the batter, whisk the eggs, flour and bicarb together in a bowl. Pour in the iced water, whisking continuously, until you have a smooth batter with a thick consistency.

The Filling:

In a new bowl, mix all the filling ingredients together until well mixed. To create the dressing, mix all the ingredients in another new bowl with some seasoning and leave.

Assemble:

Slowly open up each flower and remove the stamen if there is one. Place a spoonful of filling inside. Close the flower, twisting the ends of the petals to do so. Heat a deep-fryer to 180C. Dip the flowers in the batter and fry for 2 mins, then use a spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper. Sprinkle with some basil and serve 2 flowers on each plate alongside a salad or your chosen dish!