Fried Cheese-Stuffed Courgette Blossoms

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Ingredients

  • 140g plain flour
  • 240ml sparkling water
  • 3/4 tsp salt, plus extra for seasoning
  • 55g goat's cheese, at room temperature
  • 30g cream cheese, at room temperature
  • 2 tsp double cream
  • 25g chopped fresh basil leaves
  • 1 spring onion, finely chopped
  • Freshly ground black pepper
  • Vegetable oil, for frying

Use imperial measurements

Method

How to make Fried Cheese-Stuffed Courgette Blossoms

In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.

In a small bowl combine the goat cheese, cream cheese, double cream, basil, and spring onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.

In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 180°C. (If you don't have a thermometer a cube of bread will brown in about 1 minute.)

Dip the stuffed courgette blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.

Season with salt and serve with your favourite tomato sauce or vinaigrette.

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