Stuffed courgette flowers with olive dressing

Name: Stuffed courgette flowers with olive dressing
Total time: 35 min
Yield: 5 portioner
Cuisine: Italienskt
Ingredients: small handful of green olives pitted and chopped; 2 ripe tomatoes deseeded and diced; 1 tbsp white wine vinegar; 3 tbsp extra virgin olive oil; small bunch of basil thinly sliced; 100 g plain flour; 100 g cornflour; 200 ml cold sparkling water; 2 x 150g balls mozzarella; 12 courgette flowers; sunflower oil for deep-frying

Fyll zucchini-blommor med mozzarella och stek dem i djupfett för en speciell sommarbiff, serverad med en dressing av oliver och tomater.

5 portioner 35 min mediumItalienskt

Ingredienser

small handful of green olives pitted and chopped
2 ripe tomatoes deseeded and diced
1 tbsp white wine vinegar
3 tbsp extra virgin olive oil
small bunch of basil thinly sliced
100 g plain flour
100 g cornflour
200 ml cold sparkling water
2 x 150g balls mozzarella
12 courgette flowers
sunflower oil for deep-frying

Gör så här

For the dressing, combine the olives, tomatoes and vinegar with seasoning, and enough of the oil to bind. Set aside, then add the basil just before serving.

Sift the flours with a pinch of salt into a large bowl and make a well in the centre. Pour in the sparkling water and stir to combine. Do not overbeat – it should be just combined and can have a few lumps.

Drain and pat the mozzarella balls dry, tear into small pieces, then season. To stuff the flowers, open the petals, put in some mozzarella, then gently twist the petals to re-seal them.

Heat the sunflower oil in a large pan until a cube of bread dropped in browns in 20 seconds. Drop the flowers into the batter, then remove, shaking off any excess. Fry in batches of two or three until lightly golden. Drain on kitchen paper and season with salt. Keep warm in a low oven as you cook the rest. Pile onto a platter and drizzle with the dressing.