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Pan-fried Stuffed Courgette Flowers

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This video shows you how to easily make stuffed  flowers which are then lightly battered and shallow fried.  If you grow your own, you use the male  flowers  of courgettes, marrows, pumpkins or squash which will allow all the fruit to mature to full size.

Excellent served hot as a starter.

 

 

 

 
 

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Hints and tips

 

- Allow 3 - 5 flowers per portion

- Always remove the centre parts and stems from the flowers as these are bitter

- Use whatever fresh herbs you have to hand

- Don't over-fill the flowers with stuffing - 1-2 teaspoons is generally sufficient

- Keep the batter quite thin - about the same consistency as pouring cream

- Using carbonated water to make the batter helps keep it light

- Shallow fry in oil and heat the oil until very hot before adding the flowers

- Fry until golden brown on all sides

- Drain on kitchen paper before serving hot

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