Impress guests with edible flowers

FLOWER FOOD: Turn sterile courgette flowers into a tasty dish.

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Recipes

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Is it the heat, the watering restrictions or my lack of green fingers? Something is up in the courgette patch and for once it isn't too many courgettes.

All we've had to date are endless sterile flowers and not a vege in sight, but if you can't beat them ... stuff them.

CHEESE-STUFFED COURGETTE FLOWERS

Pick: 8 courgette flowers, check inside for bugs (earwigs!), trim off most of the stalk and remove any pistils. Wipe with a clean wet cloth if they look earthy, but don't attempt to wash them.

Make batter: Mix 3/4 cup flour, 1 tsp salt and 1 scant cup soda water. Whisk until smooth and the froth has reduced.

Make stuffing: 1/2 cup, plus 1 Tbsp ricotta, 2 Tbsp grated parmesan, 1 small egg, 2 Tbsp each Italian parsley and mint, finely chopped, and 1 Tbsp lemon zest. Beat all together until mixed and light

Fill: Open each flower carefully then using a piping bag or a pointed teaspoon fill with the cheese mixture. Twist the ends of the flowers to stop leakage.

Heat: About 1/2 cup canola oil or avocado oil in a deep pan. Dip flowers one at a time into batter, then lower into hot oil and fry turning once, until the batter coating is crispy. Keep warm in the oven (sit on brown paper to drain) until all are done. Serve immediately.

Serves 4.

- © Fairfax NZ News