COURGETTE FLOWERS WITH CARROT TOP SALSA
Courgette flowers are one of those seasonal summer treats that I can’t resist when I see them. I remember finding huge trays of these in the supermarkets in Italy when we used to go in the summers. (Actually where I got my first taste for catering, assisting my mum cooking for music weeks).
So common there, but in the London they feel so highly prized (and highly priced!), a treat for sure, but I can’t resist having them at least once in the summer.
I used a really light tempura batter, it adds a nice crispiness and contrast in texture.
If you don’t want to go to this effort you can pan fry them with no batter. You’ll still get the summer magic. I served these with carrot top salsa verde, a sauce I’m really loving right now.
Yes, carrot tops, If you’re throwing your these away you’re missing a trick. They’re completely edible and rich in nutrients, being higher in vitamin c than the root! So next time you buy carrots, keep the tops. You can even ask at the your veg market as people often don’t want them so they’ll keep the tops to compost, but will happily give to you if you ask.
The flavour is strong and a little tough, so I wouldn’t use them as a salad leaf, but they make a great green sauce, like this salsa verde, or a add to your pesto. When I’m making these sauces I usually use them mixed with another herb.
. What I also found out when making this, a happy acccident, is that they make a really delicious tempura. So if you do make this recipe in full, then you can finish off by tempuraing some carrot tops too.
I love this filling, it’s so simple and classic, (a tofu version of classic) but the winning combination is undeniable. The tofu is flavoured with lemon zest, garlic and chives which really lifts it, if you have extra I have been adding to salads or on toast. It’s really tasty, and a good way to add extra protein to your dishes.
‘Ricotta’ filling
300g tofu
1 clove garlic, grated
½ tsp ground white pepper
Zest of one lemon
Juice half lemon
20g olive oil
5g/ 1 tsp salt
10g chopped chives
Place all the ingredients for the ricotta filling, except the chives in a food processor or blender, blend for 30 seconds until smooth.
Using a small spoon or piping bag. Carefully open up the courgette flowers and fill the flowers. Fill so they’re comfortably full, not bursting and can be easily closed, twist the top closed.
Tempua flowers
50g corn flour
70g rice flour
½ tsp baking powder
Pinch salt
Pinch white pepper
150ml cold sparkling water
Mix the dry ingredients, whisk in the water until smooth.
Carrot top salsa verde
40g carrot tops
30g coriander
1 jalapeno
1 ½ lime
100g olive oil
5g / 1 tsp salt
For the salsa verde, wash herbs, and blend all of the ingredients. I use the stems from the herbs and carrot tops. I also keep my seedsin the jalapeno, but depends how hot you like it!
To cook the flowers fill a medium saucepan or deep fry pan with enough oil to submerge the oil. Heat oil in pan, if you have a thermometer, if should be at 170c. Otherwise, test it’s hot by dropping a a drop of batter into the oil. It should immediately bubble up. Carefully coat the courgette flowers in batter, being gentle so you don’t break them. Place into the oil. Fry for about 3-4 minutes until crispy and golden.
Line a plate with kitchen paper. Take out the courgette flowers with a set of tongs, place onto the plate and repeat until they’re all fried. Don’ over crowd the pan when cooking or they’ll stick together.
Once they’re cooked turn the heat off the pana nd allow to cool completely. You should be able to use the oil another couple of time. I strain through a fine mesh sieve into a jar and stor for next time.
