Tempura of stuffed courgette flowers

by Frances Atkins
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servings4
30 minutes

Ingredients

Stuffed courgette flowers

  • 4 courgette flowers
  • 2 slices of Parma ham
  • 100g of cream cheese
  • 1 tbsp of chives, chopped
  • 8 green olives
  • salt
  • pepper

Tempura batter

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

Garnish

  • 1 handful of mint leaves

Method

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
  • 1 handful of mint leaves