Makes 12 flowers
12 courgette flowers stalks intact
120g semi-firm goat’s cheese, such as Monte Enebro or
Chevre, cut into 10g pieces
Runny blossom honey for drizzling
2 litres vegetable oil for frying
For the batter:
150g plain flour
2 teaspoons baking powder
450ml sparkling water
Make the batter
First, make the batter. Place the flour and baking powder in a bowl, slowly whisk in the water and incorporate well. You are looking for a tempura like consistency. Not too thick but of a coating consistency. Pass through a sieve, cover and leave to rest for half an hour.
Prepare the flowers
Carefully peel back the delicate petals of each flower and remove the stamens as they can taste bitter. Shape the goat’s cheese into balls and gently stuff into each flower, taking care not to tear them. Cut a small slit about 5cm up the centre of the stalk to help speed up the cooking process.
Pour the vegetable oil into a deep-sided pan. Heat the oil until a drop of batter fizzles and browns as soon as it is dribbled into the oil or to 180oc if using a deep-fat fryer. Dip the flowers into the batter and then lower into the frying pan. It’s best to deep fry in batches of two or three at a time. Cook the flowers, turning occasionally, until they are golden brown on all sides. This should take 3-5 mins.
When ready, remove the flowers from the oil, drain well on kitchen paper and keep warm. Cook the remaining flowers in the same way. When all the flowers have been cooked and drained of oil, transfer to serving plates. Drizzle with runny blossom honey and serve immediately. A left-field and delicious match with this is a medium-sweet Oloroso wine.