Ricotta-filled courgette Recipe

Ricotta-filled courgette


  • 250g ricotta
  • 1 lemon, zested
  • 50g parmesan, grated
  • 8 courgette flowers
  • 200g green olives, after pitting
  • ½ red onion, finely diced
  • 1 garlic clove
  • 50g capers, rinsed and drained
  • a small bunch flat-leaf parsley
  • ½ lemon, juiced
  • 50ml extra-virgin olive oil
  • 125ml soda water
  • 100g plain flour, plus extra for dusting
  • oil for deep frying
  • 4 slices ciabatta, toasted, to serve
  • lemon, cut into cheeks


  1. Mix the ricotta, lemon zest and parmesan in a bowl and season. Open each courgette flower and remove the stamen. Fill each flower with the ricotta mix.
  2. For the tapenade, whizz the olives, red onion, garlic, capers, parsley and lemon juice in a food processor to a coarse paste. Gradually add the oil until you have a smooth consistency.
  3. Pour the soda water into a bowl, add the flour and lightly mix until just combined. Fill a pan one third full of oil and heat. Test by dropping in a piece of bread - if it sizzles and floats to the top, the oil is hot enough. Dust the flowers with extra flour and coat in the batter. Lower into the oil in batches and fry for a couple of minutes until crisp and golden. Serve with ciabatta, the tapenade and a lemon cheek.
Prep. Time: 25 minutes
Cook Time: 35 minutes
Serves: 4 people
Difficulty: Medium
Cuisine: Bistro
Main Ing.: Flour
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