When you can get your hands on fresh small courgettes with their flowers in late spring and the early months of summer you are in for a treat. The small courgettes need little cooking and the flowers are perfect of stuffing. The flowers are stuffed with herb, bacon and ricotta mixture (the bacon can be omitted for a vegetarian option) and deep fried in a light tempura style batter.
Prep: 10-15 minutes
Cook: 50-60 minutes
Prep: 15 minutes plus 30 minutes refrigeration
Cook: 5 - 8 minutes
Prep: 30 minutes
Cook: 30 minutes