{"id":8177,"date":"2019-05-24T10:56:18","date_gmt":"2019-05-24T10:56:18","guid":{"rendered":"https:\/\/www.yousaytomatocooking.com\/?post_type=recipe&p=8177"},"modified":"2022-11-11T12:29:05","modified_gmt":"2022-11-11T12:29:05","slug":"lemon-and-cheese-stuffed-courgette-flowers","status":"publish","type":"recipe","link":"https:\/\/cookwithgem.com\/recipe\/lemon-and-cheese-stuffed-courgette-flowers\/","title":{"rendered":"Lemon and cheese stuffed courgette flowers"},"content":{"rendered":"\n

On my recent visit to Provence<\/a>, one of the first things I snapped up at the market was a packet of baby courgettes (aka zucchini or summer squash) with the bright yellow, fragile flowers still attached. Stuffed courgette flowers are a once a year treat for me. I first fell for them when we lived in California and I bought them at the farmers market there. Then I started growing courgettes, mainly so that I\u2019d have access to the flowers! If you see these at a farmers market, snap them up, or befriend someone who grows them.<\/p>\n\n\n\n

Frying without faffing<\/h3>\n\n\n\n

I rarely deep fry anything but these stuffed courgette flowers are worth it. Rather than properly deep frying, I just cook them in about 2 inches of oil in a large wide pan. The key is to make sure the oil is hot, otherwise the batter will soak it up. You can use a thermometer but I\u2019m old school and just use a cube of bread to check the temperature, when the bread turns golden, the oil is hot enough. Rather than throw the oil away, let it cool, straining it through a muslin or coffee filter and use it for cooking with.<\/p>\n\n\n\n

How to serve stuffed courgette flowers<\/h3>\n\n\n\n

These light, crispy treats are perfect with a glass of fizz to cut through the batter and cheese flavour and are best when eaten straight away. What is key, is to sprinkle the stuffed courgette flowers really well with good salt (Maldon ideally) and a squeeze of lemon before eating them. I serve each person with lemon wedges and their own little bowl of salt when I make them because I\u2019m bossy like that. If you panic at the thought of cooking with an audience, just remember that everyone will be so delighted at having you make these for them that they won\u2019t notice any mess or mistakes.<\/p>\n\n\n

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The recipe is all very forgiving, I never weigh any of the ingredients when I make it now as I know how the mixture should look. Feel free to play around with the stuffing \u2013 adding different soft herbs or a different type of cheese.<\/p>\n\n\n\n

Stuffed courgette flowers ingredients<\/h3>\n\n\n\n

(serves 6 as a pre-dinner snack)<\/strong><\/p>\n\n\n\n