Deep Fried Courgette Flowers Stuffed with Goats Cheese and Lavender Honey

Method

1. 1. In a bowl mix together the goats cheese and thyme leaves.
2. 2. Open each courgette flower and carefully stuff with a heaped teaspoon of goats cheese. Seal the the flowers by gently twisting the tops of the petals around the goats cheese.
3. 3. Heat the oil in a large high sided pot over a medium heat. Mix together the flour and sparkling water until you have a light and runny batter (it should be just thick enough to be able to coat the courgette flowers) and season with sea salt and ground black pepper.
4. 4. Carefully working beside the hot oil, dip the courgette flowers into the batter to coat completely, allowing any excess to drip off. Gently place the coated courgettes, in batches of 4 at a time, into the hot oil and allow to cook until golden for 3-4 minutes, turning halfway through the cooking time if necessary.

5. TOP TIP

   You can check if they are tender by piercing the flesh with a fork.
6. 6. Using a slotted spoon, place the cooked courgette flowers on a plate lined with kitchen paper.
7. 7. Serve the crispy courgette flowers immediately drizzled with lavender honey and seasoned with sea salt and ground black pepper.

• Summer
• Light Meals & Salads
• edible flowers

Ingredients

• US
• METRIC

You'll Need