Courgette with edible flower.
If your ever lucky enough to come across these little gems, grab them quick, get them home quick, & cook them quick!!
The reason being is the flower doesn’t last very long, therefore you will not find them in your local supermarket or greengrocer.
But if in my case you know a keen Gardner (thanks Diane ) give them a try!
The flowers I have are females as they have a baby courgette at their base.
Be very careful handling them & try not to wet the flower if possible, open the flower & gently remove the stigma .
The recipe I used.
- 12 courgette flowers courgette attached
- Olive oil for frying
- Stuffing ingredients
- 125g mascarpone
- 6 tbsp breadcrumbs
- 1 whole egg & 1 yolk
- 3 tbsp Parmesan
- 2 tbsp thyme
- 1 tbsp chopped walnuts
- S&p
- Batter ingredients
- 1 whole egg & 1 egg white
- 60 g plain flour
- Pinch salt
Simply mix together stuffing ingredients & pipe or spoon into the flower , close flower around mixture.
Make batter by beating everything together , dip the flowers into the batter & shallow fry on both sides.
I sliced some of the courgettes & used the stuffing mixture to make what looked like a veg bake yummy!
Oh dear we forgot to take the final photo before we demolished it .
