BABY COURGETTES WITH A GARDEN HERB MAYO

 

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.

INGREDIENTS

 

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.

 

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