I think, without naming names, that for the majority of my tender years I’ve been misled into chomping marrows rather than courgettes.
Now I’m sure that a marrow’s pure economies of scale justifies over boiling, steaming and/or over processing this off-white, green skinned vegetable and passing it off as “courgette” to unsuspecting school children, nieces/nephews and grandchildren but enough is enough. Through pure coincidence I’ve now had two tastes of zucchini zeitgeist and suspect that I (would have) always (given the chance) loved courgettes but I still rather dislike marrow (I’m happy to stand corrected on my current false-economies-of-marrows view point. All marrow recipes will be gratefully received firstname.lastname@example.org.
My recent mid-summer encounter with, what I was told were, lightly charred sliced baby courgettes, tossed in fruity olive oil, with toasted pinenuts, sultanas and plump shredded mint stirred through was the first welcome revelation. The simple dish giving an awesome prelude to the second and to my first forray into the rather strange courgette flowers.
Because of my initial distaste towards the “courgarrows” that I’ve been fed over the years, I’ve always chosen to ignore these alien spore like flowers as nothing more than chefy non-entical foodstuffs. How wrong could I have been!
I’ll set the scene … see post: Provenance, Perseverance, Preserves …
… so anyway the afore mentioned PYO centre had healthy crops of … yes your guessed it … courgettes! Still with slight scepticism I picked fruit plus flower with caution. The last thing I wanted to discover was that the wool had been pulled yet again and I’m back in courgarrow purgatory. I was confident that I could do justice to the mainstay of the vegetable using the recipe above, but the recipe below was one of the most triumphant cooking moments that I’ve ever had to date.
Like a mulberry hand-bag (so I’ve been told), you can dress a courgette flower up or down (in this case a simple batter), and whatever you put in (ricotta), the contents are invariably going to be given auto kudos because of what they’re housed in. Essentially both are simply great taste!
I don’t want to say anything more on the subject (nor on my handbag fetish) the recipe and result do more than enough talking, other than to: proclaim my undying love for courgettes, insist that you must try the recipe and emphasise my utter remorse that I may have to wait until next season to produce the same again!
Stuffed Courgette Flowers
Ingredients (enough 2 as a large starter):
7-8 fresh courgette flowers (carefully washed if necessary)
For the filling:
200g ricotta cheese
75g Parmesan cheese
1tsp fresh shredded basil
1tsp fresh thyme leaves
1/2tsp of lemon zest
freshly ground salt and pepper
For the batter:
100g plain flour mixed
110ml ice-cold water
extra lightly seasoned plain flour for dusting
For deep frying:
750ml sunflower oil
homemade Balsamic vinegar reduction or shop bought version
whole basil leaves and thyme sprigs
If necessary wash the courgette flowers carefully, lightly dry and set aside.
Pour the sunflower oil into a large pan and set over a medium heat.
Mix all of the filling ingredients together and carefully spoon into the courgette flowers. Twist the tips of the flowers to enclose the filling.
When the oil has reached a sufficient temperature (a cube of bread should brown and crisp in approximately 5-7 seconds), lightly roll the flowers in the seasoned flour and then holding the flower by the tips, dip into the batter mix and then straight into the hot oil. Fry in 2 batches.
When golden and crisp remove the flowers with a slotted spoon and drain on kitchen roll.
Drop the basil leaves and thyme sprigs into the oil for literally 10 seconds to crisp and remove.
While still hot and crisp, plate up the courgette flowers, drizzle over the Balsamic reduction and top with the deep-fried herbs. Devour, making as many ridiculous breathy vocal sounds as possible when you inadvertently burn your mouth on the filling.