Pan-fried Stuffed Courgette Flowers

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This video shows you how to easily makeï¿½stuffedï¿½ flowers which are then lightly battered and shallow fried.ï¿½ If you grow your own, you use the maleï¿½ flowersï¿½ of courgettes, marrows, pumpkins or squash which will allow all the fruit to mature to full size.

Excellent served hot as a starter.

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Hints and tips

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- Allow 3 - 5 flowers per portion

- Always remove the centre parts and stems from the flowers as these are bitter

- Use whatever fresh herbs you have to hand

- Don't over-fill the flowers with stuffing - 1-2 teaspoons is generally sufficient

- Keep the batter quite thin - about the same consistency as pouring cream

- Using carbonated water to make the batter helps keep it light

- Shallow fry in oil and heat the oil until very hot before adding the flowers

- Fry until golden brown on all sides

- Drain on kitchen paper before serving hot

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