Print This Page

List of ingredients for Courgette blossoms tempura

* 8 Courgette flowers with baby Courgettes still connected
* 225g (8oz) Ricotta cheese
* Zest and Juice of 1 Lime
* Sea salt and freshly ground black pepper
* Plain flour for dredging
* Vegetable oil for Deep frying
'''for the Tempura Batter'''

* 75g Plain flour
* 75g Cornflour
* teaspoon Sea salt
* 188 ml [6.5 fl oz] Sparkling water, Beer or Lager. Must be ice cold.
* 1 Free range egg - lightly beaten

* Mix the ricotta cheese, lime juice and zest in a bowl and season with salt and black pepper
* Spoon enough filling into each flower, leaving enough room to close the flowers. A wooden cocktail stick is helpful to hold the flowers closed while frying.
* Set the flowers aside and prepare the batter
* Ensure the water is ice cold.
* Sift the flour, cornflour and salt together into a bowl.
* Make a well in the centre of the flour and pour your chosen liquid together with the previously beaten egg into it.
* Using a balloon whisk, very gently combine ingredients into a rough batter.
* It is very important that it is not overmixed at this stage as that will make the batter stodgy.
* Once your batter is 'runny' enough to coat your chosen filling, stop mixing, even if this leaves the odd lump in the batter.
* When you are ready to cook, dredge each flower in plain flour, dip into the batter and deep fry for 3.5 minutes
* Leave on kitchen paper to drain excess oil
* Cooked tempura can be kept warm in an oven at 150 C (300 F), with the door left ajar to keep it crispy.


Recipe from:

© - 2022

Return to recipe page