> Recipes > Green olive

Tempura of stuffed courgette flowers

Tempura of stuffed courgette flowers

Tempura of stuffed courgette flowers

PT30M

Why not try?

1
Chop the olives and Parma ham, then mix together with the cream cheese and chives. Season the cream cheese mixture, form into four equal balls and place one inside each courgette flower, bending over the tops to make them into little parcels
  • 8 green olives
  • 2 slices of Parma ham
  • 1 tbsp of chives
  • 100g of cream cheese
  • salt
  • pepper
  • 4 courgette flowers
2
Make the tempura batter by lightly whisking together the flour, water and a pinch of salt
  • 90g of self-raising flour
  • 200ml of sparkling water
  • salt
3
Dip the courgette flowers into the batter and deep-fry at 180ºC for about 2 minutes until crisp and golden. Drain well and season lightly
  • salt
  • pepper
4
Arrange the mint leaves on a plate, and place the cooked courgette flowers on top
  • 2 2/3 handfuls of mint leaves

Ingredients

Metric

Imperial

Stuffed courgette flowers

Tempura batter

  • 90g of self-raising flour
  • 200ml of sparkling water
  • salt

Garnish

Comments ()

Tempura of stuffed courgette flowers

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...