Ingredients

• 200g Water
• 5g Fresh Basil Leaves
• 5g Mint Leaves
• 50g Parmesan Cheese
• 150g Plain Flour
• 2 tablespoons Extra Virgin Olive Oil
• ¼ teaspoon Sea Salt
• 300g Ricotta Cheese
• 1 teaspoon Lemon Zest
• 1 tablespoon Honey
• ¼ teaspoon Ground Nutmeg
• ¼ teaspoon Fine Sea Salt
• ¼ teaspoon Black Pepper
• 2 Egg Whites
• Sunflower Oil as needed
• Sea Salt Flakes as needed
• 16 Courgette Flowers

Tools

• Stove
• Kenwood Chef
• Large mixing bowl
• Plate
• Large saucepan
• Serving plate

Method

1. Fit the Whisk Tool
2. Add the ingredients into the appliance bowl, fit the splashguard
3. Mix until smooth and thick - 2 minutes, speed 2
4. Transfer the batter into a large bowl and chill in the fridge – 1 hour
5. Clean the appliance bowl and fit the K-Beater
6. Add the ingredients into the appliance bowl, fit the splashguard
7. Mix until well combined - 1 minute, speed 1
8. Carefully open up a courgette flower and add 1 Tbsp of the ricotta mixture inside
9. Close the petals and gently twist the ends to keep the filling contained
10. Repeat the same with the rest, place the flowers on a plate and set aside
11. Clean the appliance bowl and fit the Whisk Tool
12. Add egg whites into the appliance bowl, fit the splashguard
13. Mix until stiff peaks form - 1 minute 30 seconds, speed Max
14. Remove the chilled batter from the fridge and fold the egg whites into the batter
15. Line a plate with paper towels
16. Fill a large saucepan with oil, no more than 1/3 full
17. Heat until the oil reaches 190ºC
18. Working in batches, gently dip each flower into the batter, then place into the hot oil
19. Fry on each side until crisp and golden – 2 minutes, medium-high heat
20. Using a slotted spoon, transfer the courgette flowers onto the lined plate
21. Repeat the same with the rest
22. Sprinkle with flaky sea salt
23. Serve

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