Ingredients:

  • 10 to 12 Courgette Blossoms (Male or Female), stamens/pistils removed
  • 1 cup (240 g) Fresh Whole Milk Ricotta Cheese, drained thoroughly
  • 1/4 cup (25 g) Freshly Grated Parmesan
  • 2 Tbsp (30 ml) Fresh Chives, finely snipped
  • 1 tsp (5 ml) Lemon Zest
  • Sea Salt & Black Pepper, to taste
  • 1 cup (120 g) All-Purpose (Plain) Flour, sifted
  • 1/2 tsp (2.5 ml) Baking Powder
  • 1/4 tsp (1.25 ml) Fine Sea Salt
  • 3/4 cup (180 ml) Ice-Cold Lager or Pilsner Beer
  • 3 cups (700 ml) Rapeseed Oil or Vegetable Oil, for deep-frying
  • Flaky Sea Salt (e.g., Maldon), to sprinkle
  • 1 Tbsp (15 ml) Good Quality Honey (Optional)

Instructions:

  1. Prepare the Blossoms: Open each blossom carefully. Using tweezers or fingers, remove the central stamen or pistil. Gently wipe the inside and outside of the flowers with a damp cloth or paper towel. Set aside on a dry surface.
  2. Create and Chill the Filling: In a small bowl, whisk together the ricotta, Parmesan, chives, lemon zest, salt, and pepper until just combined. Transfer the filling to a pastry bag or zip-top bag and place it in the refrigerator for 30 minutes to firm up.
  3. Mix the Batter: Whisk together the sifted flour, baking powder, and salt in a medium bowl. Pour the ice-cold lager into the dry ingredients all at once. Mix very briefly with a fork until just combined and still lumpy. Do not overmix.
  4. Stuff and Seal: Gently open a blossom and pipe the ricotta mixture into the cavity, filling about two-thirds of the way up. Avoid overstuffing. Twist the ends of the petals gently together to seal the filling inside.
  5. Fry the Blossoms: Heat the oil in a large pot until it reaches 375°F (190°C). Working in small batches (3-4 blossoms at a time), dip the stuffed flowers into the cold batter, coating them fully.
  6. Cook: Carefully lower the battered blossoms into the hot oil. Fry for 1–2 minutes per side, turning once, until they are evenly golden brown and crisp. Remove the blossoms with a spider strainer and place them immediately onto a wire rack to drain.
  7. Finish and Serve: Immediately sprinkle generously with flaky sea salt while still hot. If desired, lightly drizzle with honey. Serve straight away.