Courgette Blossoms (Fried Courgette Flowers)
INGREDIENTS:
(for 24 pieces)
For the flowers:
24 fresh courgette flowers
200g spicy feta, crumbled
200g anthotyros cheese, crumbled
½ bunch basil, chopped
2 spring onions, finely-chopped
2 eggs, lightly-beaten
1 tbsp olive oil
Salt
Pepper
For the batter:
1 cup self-rising flour
4 tbsps cornflour
3 tbsps olive oil
½ tsp salt
1 cup beer
Olive oil for frying
INSTRUCTIONS:
For the batter:
Mix all of the ingredients together and set aside.
For the flowers:
Rinse the flowers and remove the stamens from inside.
In a bowl, mix together the feta, anthotyros, basil, onions, eggs, oil, salt and pepper.
Fill the flowers and fold the leaves.
Refrigerate the flowers for 30 minutes.
Final steps:
Heat the oil in a frying pan.
Dip the flowers into the batter, one at a time.
Shake off the excess batter and fry for a few minutes on each side, until brown.
After removing from the oil, place on paper towels to soak up the excess oil.
Serve the flowers hot.