Recipe Stuffed courgette flowers with avgolemono sauce and fennel pollen

[Morning Glory]

There are two types of courgette flowers (both taste the same): the female flower has a baby courgette attached to the base and and the male flower has a stem. They have a subtle slightly cucumber taste and they look really beautiful. The flowers I used have baby courgettes attached, which is a bonus as far as I’m concerned. The baby courgette cooks through perfectly when deep fried along with the stuffed blossom. The fennel pollen adds a subtle anise taste to this dish.

Ingredients (serve 2 as a starter)
For the courgette flowers:
4 courgette flowers (with baby courgettes attached)
100g ricotta cheese
Zest of one lemon
2 tsp finely chopped mild red chilli
Salt to taste
Oil to fry
Fennel pollen to sprinkle

For the batter:
100g flour
1 tsp baking powder
Cold water

For the avgolemono sauce:
2 eggs
2 tbsp lemon juice (this is approx. the juice of ½ lemon)
75ml warm vegetable or chicken stock

Method
For the courgette flowers:

1. Carefully remove the stamen from inside the flowers (they are easily pinched out).
2. Mix together the ricotta, lemon zest and chilli. Add salt to taste.
3. Use a teaspoon to carefully place the ricotta mix inside the flowers.
4. Twist the ends of the petals together to seal the filling inside. Set aside.

For the batter:

1. Mix together the flour and baking powder.
2. Gradually whisk cold water into the flour until you have a creamy batter.

For the avgolemono sauce:

1. Whisk the eggs with the lemon juice together until frothy. Add half the stock and whisk again.
2. Heat the mixture over a low heat, whisking until it begins to thicken.
3. Add the remainder of the stock and continue to heat, whisking until the mixture thickens to the consistency of pouring cream.
4. Set aside and keep warm.

To cook and serve:

1. Heat approximately one inch of oil in a wok or frying pan large enough to accommodate the courgette flowers and attached courgettes.
2. Carefully dip and turn each stuffed courgette flower in the batter (the batter is not intended to cover thickly).
3. Fry the stuffed flowers in the oil for a few minute until the batter becomes crisp, turning once. Drain the flowers on kitchen paper.
4. Pour the sauce into dipping bowls and serve alongside the stuffed flowers. Sprinkle fennel pollen over.