I am such an advocate of growing courgettes (zucchini).
As well as providing a plentiful crop over several months, the plants with their huge leaves and big yellow flowers also look fine in a flower border.
I have been enjoying griddling the courgettes and serving themwith some lemon juice - or layering them with a bit of chopped mint and some ricotta cheese and lemon juice. Then I came across a recipe using similar ingredients for stuffed courgette flowers.
I used to love having these when I lived in Italy but had never tried to make them before. I gave it a try this weekend and really loved them. You simply open the flowers out, checking for any unwanted insects, then stuff them with some ricotta mixed with grated Parmesan and chopped mint leaves. The easiest way is to role the mixture into a little tube shape then push it into the open flower and twist closed afterwards.
The batter couldn't be easier - just mix self-raising flower with fizzy water and dip the flowers into the batter - it should be the consistency of single cream.
Get your oil very hot and then drop the flowers in gently and fry till golden
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