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