BABY COURGETTES WITH A GARDEN
HERB MAYO
Courgette
flowers conjour up memories of summers and the short season of these delicate
flowers, lightly battered and fried in olive oil with garlic reminds Stephen of
eating these with friends in Italy.
12 baby courgettes and flowers
200g/7oz self-raising
flour Maldon sea salt Turmeric, to taste
1
50ml/1 /4
pint light Cumbrian beer - pale ale is good 1/2 tsp diced red chilli
Knife tip of chopped garlic
2
tsp chopped garden herbs Lemon juice, to taste
Heaped tsp mayonnaise Sunflower oil.
Method
Preheat the fryer to 180°C/350°F/gas mark 4 and the oven to the same temperature. Remove the courgette
flowers from their stems. Slice the baby courgettes into quarters like a fan,
keeping the top intact. In a bowl, whisk together flour with a pinch of salt
and turmeric and slowly add the beer until you have got a smooth batter.
-Allow to rest for 5—10 minutes.
2. Mix together the chilli, garlic,
garden herbs, lemon juice and a pinch of salt with the
mayonnaise, lightly dust the baby courgettes in some flour. Dip and coat in the
batter and deep-fry in sunflower oil until golden and crispy. Remove form the
fryer and drain on a metal tray lined with kitchen paper. keep the
fried baby courgettes hot in the oven.
3. Repeat the battering and deep- frying process with the
courgette flowers. Remove the courgettes from the oven and sprinkle the flowers with a few Maldon sea salt flakes
4 serve on a colourful plate or board with the mayonnaise on
the side, Extra lemon slices may be served to sqeeze on top.
About jelly bill
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