Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs
Once only a common sight in Italian food markets, courgette flowers are now widely available and this classic Italian dish from Michelin-starred chef Theo Randall makes the most of them. Deep-Fried Courgette Flowers Stuffed with Ricotta and Herbs make a stunning summer starter or light lunch - the perfect vegetarian dish to impress your guests.
Zucchini and chickpea pancakes 3 medium zucchini, or about 4 cups shredded 2 zucchini flowers (optional; adds a bit of color) Some coriander or basil leaves (optional: adds flavor) 1 cup chickpea flour 1 tsp. salt 1 tsp. garam masala 1/2 tsp. hot red chili powder 1/2 tsp. curry powder Olive oil for cooking