My little brother is fed up- like last year we have a GLUT of courgettes already and he's not a happy bunny. Let's say they aren't his favourite vegetable- especially when served in every single form possible hidden into every meal! But I love them- they are actually a really versatile vegetable. You can roast them stuffed with couscous or with simple spices to top a pizza, spiral them into "courgetti" (a vegetable alternative to pasta if you have one of these), turn them into a deliciously moist courgette and lime cake or use the flowers for a colourful addition to a summery salad or these versions which are stuffed and deep fried- delish!
Look at the colour on those!
Courgettes are really easy to grow. They are really simple to plant (make sure you sow the seeds far enough apart to give the plants room to grow!) and just require a good watering now and again. Every year our courgette plants seem to have gone wild and taken up a whole bed, providing us with some monster-sized courgettes for weeks into the summer.
This year, however, unlike last, we have also got some homegrown cucumber.
Not fan of cucumber? - well try growing it- it actually tastes of something!
This recipe is super easy and makes a great starter or accompaniment for a summer meal. You can also make them earlier on in the day and then crisp them up again in a hot oven- perfect if you're going to be rushed for time later on!
Ingredients: ( serves 4 with 2 flowers each as a starter)
8 courgette flowers with baby courgettes attached
250g soft goats cheese
Salt and black pepper
2 garlic cloves
1/2 little red chilli
Handful of fresh mint, chives and basil
8tbsp plain flour
8tbsp cold sparkling water
Salt and pepper
Start by preparing your courgette flowers. Wash them throughly- ( be careful as they may be very delicate!, keeping the small courgettes attached to the flowers. The remove the stamen from inside the flower.
To make the filling, spoon the goats cheese into a large bowl and stir in some black pepper and a small pinch of salt.
Then finely chop the peeled garlic cloves and deseeded chilli and add to the goats cheese.
Next, finely chop the herbs and add them to the mixture as well. Give the whole thing a good stir to combine everything together.
Then carefully unravel each flower and fill with a heaped spoon of the goats cheese filling. Once you have filled the flower, gently wrap the petals back around - try to make sure there are no gaps for the filling to seep out of!
Then fill a deep, wide pan 2/3 full with sunflower oil and put on a high heat.
To test if the oil is hot enough, drop a little spoonful of the batter into the oil and if it bubbles straight away it's ready. Coat your filled flowers with the batter and let any excess batter drop back off into the bowl.
Then carefully lower each flower into the oil and deep fry for 3-4 minutes until crispy and golden. Once ready, remove from the oil and keep warm on a plate lined with kitchen towel. Repeat the process with the other flowers.
Serve with a generous drizzle of honey and a scatter of pomegranate seeds.
Adapted from: http://www.donalskehan.com/2013/06/deep-fried-courgette-flowers-stuffed-with-goats-cheese-and-lavender-honey/