Tempura courgette flowers with halloumi and mint

If you grow your own vegetables then courgette flowers are one of summer’s most delicious and special treats. They have a light courgette flavour, sometimes with a hint of bitterness and a gorgeously velvety texture.

Courgette flowers can be hard to come by in greengrocers or supermarkets here in Ireland, but even if you don’t grow your own then you may have a friend or family member who does and would be willing to let you take a few flowers. You may be able to find them at your local farmers’ market in the summer months or if you are a member of a veg box scheme or a CSA (community supported agriculture) you make get some flowers in your share.

Courgettes have male and female flowers - the female ones have a courgette behind them and the male ones (which are slightly more dramatic looking) have a stem. You can either remove the female flower by just gently pulling it away from the courgette (leaving the fruit on the plant) or you can slice off the mini courgette as well. To remove male flowers just cut through the stem.

Serves 4-6 (as a side or a starter)

12 courgette flowers, either just the flowers or a few with baby courgettes attached
125g ricotta
125g halloumi, grated
1 lemon (zest only)
1/2 fat garlic clove, finely chopped or grated
10g mint, leaves removed from the stalks and roughly chopped. Set aside a few leaves to garnish
Black pepper
Sunflower oil, for deep frying
1-2 teaspoons runny honey

For the tempura batter:
100g plain flour
100g cornflour
½ teaspoon salt
200-220ml cold sparkling water (or use beer)

For the chilli yoghurt:
300ml thick Greek yoghurt
A couple of teaspoons of your favourite chilli sauce
1/2 fat garlic clove
Salt, to taste

1. Gently open the courgette flowers and remove any bugs and the pistil. This is the courgette flowers reproductive organs, they are perfectly edible but I remove them so there is more space for the filling. If the flowers are dirty gently brush off any soil or bugs with a damp bit of kitchen roll.
   

2. To make the filling combine the ricotta, grated halloumi, lemon zest, garlic and chopped mint. Season generously with black pepper and mix. Taste and add salt or more pepper if desired. Stuff each of the courgette flowers with about one heaped teaspoon of the filling. Some flowers will take more, some less. It just depends on the size of the flower. Twist together the end of the flower petals to seal the filling into the flowers.
   

3. Put the sunflower oil into a deep pan or wok, fill it about half full. Heat the oil until it is 180°C or when you dip the end of a wooden spoon into the oil bubbles rapidly form around the end of the spoon. You can also use a deep fat fryer if you have one.
   

4. Make the batter by combining the two flours and the salt in a mixing bowl and whisk to mix. Pour in the sparkling water or beer, whisking the whole time until you have a smooth batter that is the consistency of double cream.
   

5. Dip a stuffed courgette flower in the batter making sure the entire flower is coated in batter. Put the flower immediately into the hot oil and fry for 2-3 minutes until crispy. Repeat with the other flowers, you will need to fry them in batches, so the pan doesn’t’ get too crowded and the oil doesn’t get cold. I can fit about four courgette flowers in a wok at one time. Put the fried courgette flowers onto a baking tray lined with kitchen paper (to soak up excess oil) and keep warm in a low oven until you have fried the rest.
   

6. To make the chilli yoghurt combine the yoghurt, chilli sauce and finely grated garlic and season with a little salt. Mix well and then taste and add more chilli sauce or salt as needed.
   

7. Put a dollop of chilli yoghurt on each plate and arrange the courgette flowers on top. Drizzle a little honey over the crispy flowers and then finely slice the mint and sprinkle that over the top.