Courgette Masterclass
Deep Fried Courgette Flowers with Sauce Vierge, Courgette Fries and Roasted Courgettes with Parmesan...it's a courgette masterclass!
Ingredients
For the courgette flowers
- 6 courgette flowers
- 150g ricotta
Batter
- 150g self-raising gluten free flour
- 100ml cider
- Pinch of salt
For the courgette vierge
- 1 green courgette, diced into 2cm
- 1 yellow courgette, diced into 2 cm
- 100ml olive oil
- 1 tsp coriander seeds, crushed
- 2 tomatoes, concassed and diced
- 1 small bunch tarragon, chopped
- ½ lemon juice only
For the courgette fries
- 2 courgettes, julienned
- 2 tbsp milk
- 2 tbsp plain flour to coat
- Sea salt
- Zest of 1 lemon
For the roasted courgettes with parmesan
- 6 baby courgettes, sliced lengthways
- 2 cloves of garlic, crushed
- Drizzle of olive oil
Crumb
- 50g fresh breadcrumbs
- 25g grated parmesan
- Zest of 1 lemon
Method
For the fried courgette flowers
Remove the stamen from the flowers fill with ricotta whisk the cider and flour it should be quite thin dip the flowers in and fry at 180c until crisp and golden drain season.
For the courgette vierge
Pan fry the courgettes in ½ the oil for 2 to 3 minutes, then add all the rest of the ingredients. Warm through, then finish with the rest of the oil. Heat the oil to 170c, then remove from the heat.
For the courgette fries
Coat the courgettes in milk, then flour and deep fry until crisp. Zest over the lemon zest and sprinkle with salt.
For the roasted courgettes with parmesan
Heat the oven to 200c.
Pop the courgettes into a pan and roast in oil until charred. Cover in breadcrumbs and cheese, then pop into the oven for 6 to 8 minutes. Finish with lemon zest.
Ingredients
For the courgette flowers
- 6 courgette flowers
- 150g ricotta
Batter
- 150g self-raising gluten free flour
- 100ml cider
- Pinch of salt
For the courgette vierge
- 1 green courgette, diced into 2cm
- 1 yellow courgette, diced into 2 cm
- 100ml olive oil
- 1 tsp coriander seeds, crushed
- 2 tomatoes, concassed and diced
- 1 small bunch tarragon, chopped
- ½ lemon juice only
For the courgette fries
- 2 courgettes, julienned
- 2 tbsp milk
- 2 tbsp plain flour to coat
- Sea salt
- Zest of 1 lemon
For the roasted courgettes with parmesan
- 6 baby courgettes, sliced lengthways
- 2 cloves of garlic, crushed
- Drizzle of olive oil
Crumb
- 50g fresh breadcrumbs
- 25g grated parmesan
- Zest of 1 lemon
Method
For the fried courgette flowers
Remove the stamen from the flowers fill with ricotta whisk the cider and flour it should be quite thin dip the flowers in and fry at 180c until crisp and golden drain season.
For the courgette vierge
Pan fry the courgettes in ½ the oil for 2 to 3 minutes, then add all the rest of the ingredients. Warm through, then finish with the rest of the oil. Heat the oil to 170c, then remove from the heat.
For the courgette fries
Coat the courgettes in milk, then flour and deep fry until crisp. Zest over the lemon zest and sprinkle with salt.
For the roasted courgettes with parmesan
Heat the oven to 200c.
Pop the courgettes into a pan and roast in oil until charred. Cover in breadcrumbs and cheese, then pop into the oven for 6 to 8 minutes. Finish with lemon zest.
