Stuffed Courgette Flowers

Have you ever tried Stuffed Courgette Flowers ?

If not, you’re missing out! This tasty treat is the perfect accompaniment to your next meal – and yes, our recipe is vegan.

Featuring our Tomato & Pepper Flavour Pastes to ramp up the flavour, it’s sure to become a new favourite.

60 mins

2-3 people

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INGREDIENTS

6-8 fresh courgette flowers

Mr Organic Rapeseed Oil for frying

1-2 tbsp Mr Organic Lemon Juice

For the filling:

2 tbsp Mr Organic Flavour Paste

150g macadamia nuts

125 ml almond milk

½ tsp salt

2 tbsp Mr Organic Lemon Juice

For the batter:

150 g plain flour

½ tsp of salt

1 tsp paprika powder

200 ml sparkling water

METHOD

Let’s start with the vegan ricotta filling! Soak the macadamia nuts overnight until softened (or place them in boiling water for 20 minutes!).
Place the soft nuts into a blender alongside the flavour paste, almond milk, salt and lemon juice and process until smooth. Place the mix into muslin over a sieve and allow it to drain
until you get desired texture. Transfer to a piping bag and place into the fridge for at least 30 minutes.
Heat your frying oil in a deep saucepan with a lid over low/medium heat until it reaches 175C-190C. Do not overheat as otherwise the oil will begin to smoke.
In a shallow bowl, combine the flour, salt & sparkling water.
Start piping your vegan ricotta into the courgette flowers, then – once the oil is ready – dip them into the batter. Allow for any excess to drip off and carefully lower them into the oil to deep-fry.
Fry them for roughly 2 minutes each or until golden, then allow for any excess oil to drip off on a cooling rack.
Serve the courgette flowers immediately and enjoy them with a drizzle of fresh lemon juice.

Chef’s tip: For a spicy kick, stir a spoonful of chilli sauce into the vegan ricotta filling – or simply add some chili powder to the batter!