Crispy courgette flowers with parmigiano, chilli, lemon and ricotta
Photo by Tam West
I love this dish. As a family, we always pick the courgette flowers from the garden, dust them down and start cooking them until crispy. The kids grate the Parmigiano and they’re gone in moments — then we head back out to pick some more for another round. This is a very quick dish to cook and serve, so ensure you have all your ingredients ready to go.
|500 ml||Rice bran oil|
|½ cup||Potato starch|
|1 handful||Parmigiano cheese, grated|
|200 g||Ricotta cheese|
|2||Red chillies, sliced thinly|
|1 dash||Extra virgin olive oil|
|1 pinch||Cracked black pepper|
|1 small handful||Mint, sprigs, to serve|
|1 small handful||Coriander sprigs, to serve|
|1 small handful||Vietnamese mint leaves, to serve|
- Place a medium pot on the stove and add the oil, bring up to heat — just under smoking point.
- Halve the courgette flowers and remove the stamen from each flower.
- Carefully open out flat, ready to dust and shallow fry. Lightly dust the flowers with the potato starch.
- Place dusted flowers into the pot and cook until crispy — this will take about 1 ½ minutes, it’s quick!
- Have a fine grater ready for the parmigiano, this is going to give the dish an umami boost of flavour.
- Spoon about 5 dollops of ricotta around a large serving plate. Add the crispy courgette flowers, sprinkle the chilli and lemon zest across the top, grate the parmigiano a little wildly all over. Add a healthy drizzle of extra virgin olive oil and a few good cracks of fresh black pepper.
- Finish with the fresh sprigs of herbs and build it very organically — as if looking into a wild garden. Serve immediately.