Stuffed courgette flowers

Ingredients

• 8  courgette flowers with small courgette attached
• 4 servings unrefined sunflower oil for frying
• 1 large eggs 
• 100 g flour plain
• 1 pinch bicarbonate of soda 
• 200 ml iced water 
• 250 g ricotta 
• 150 g block goat's cheese soft
• 1  lemon zest 
• 0.5  chilli red finely chopped
• 1 small handful mint leaves chopped
• 2 large tomatoes diced ripe deseeded finely
• 2 tbsp olive oil 
• 1 small handful mint leaves finely chopped

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. To make the batter, whisk the egg, flour and bicarb together in a wide bowl. Gradually pour in the iced water, whisking continuously, until you have a smooth batter the consistency of double cream. Set aside.
2. In a separate bowl, beat all the filling ingredients together with some seasoning until well mixed. To make the dressing, mix all the ingredients in a third bowl with some seasoning and set aside.
3. Gently open up each flower and remove the stamen if there is one.
4. Place spoonfuls of filling inside. Close the flower, twisting the ends of the petals to seal.
5. Heat a deep-fryer to 180C. (If you dont have a deep-fryer, see right.) Working in batches so you dont overcrowd the pan, dip the flowers in the batter and fry for 2 mins, then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp.
6. Drain on kitchen paper and leave in a warm place while you fry the rest.
7. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.