Deep Fried Courgette Flowers with Sauce Vierge

This Deep Fried Courgette Flowers with Sauce Vierge dish is a lovely light dish that is wonderful for sunny days. Sauce Vierge is made with olive oil, lemon, parsley, tomatoes, tarragon and coriander. Lovely!
James Martin's Saturday Morning | Light Bites | Meat free | Vegetarian
2

Ingredients

  • 6 courgette flowers
  • 6 tsp ricotta
Batter:
  • 150g SR gluten free flour
  • 100ml cider
  • Pinch salt
Sauce:
  • 100ml olive oil
  • 1 tsp coriander seeds crushed
  • 2 tomatoes, concassed and diced
  • 1 small bunch parsley chopped
  • 1 small bunch tarragon chopped
  • ½ lemon juice only
  • Few sprigs samphire
Garnish:
  • Fennel fonds

Method

Print Recipe

Put all the ingredients for the sauce into a pan (except the tomatoes ). Warm gently through for a minute, add the tomatoes, season and stir. Take off the heat and leave to 1 side.

Heat the veg oil to 170c.

Fill the flowers with ricotta, whisk the flour and cider together, dip the stuffed courgettes in the batter then deep fry for 2 minutes, drain.

To serve, spoon the sauce into the middle of the plate top with courgettes sprinkle over fennel fonds.

Ingredients

  • 6 courgette flowers
  • 6 tsp ricotta
Batter:
  • 150g SR gluten free flour
  • 100ml cider
  • Pinch salt
Sauce:
  • 100ml olive oil
  • 1 tsp coriander seeds crushed
  • 2 tomatoes, concassed and diced
  • 1 small bunch parsley chopped
  • 1 small bunch tarragon chopped
  • ½ lemon juice only
  • Few sprigs samphire
Garnish:
  • Fennel fonds

Method

Put all the ingredients for the sauce into a pan (except the tomatoes ). Warm gently through for a minute, add the tomatoes, season and stir. Take off the heat and leave to 1 side.

Heat the veg oil to 170c.

Fill the flowers with ricotta, whisk the flour and cider together, dip the stuffed courgettes in the batter then deep fry for 2 minutes, drain.

To serve, spoon the sauce into the middle of the plate top with courgettes sprinkle over fennel fonds.

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