Tricky, pretty things, courgette flowers. Fiddly to stuff and yet too good to chuck away. I’m a big fan of Helen’s brown shrimp and crab recipe and also this quesadilla one, by Homesick Texan. My mum likes to rake them through a lightly spiced batter before shallow frying. These are especially good with cucumber raita and a hot cup of tea.
2 tbsp. gram flour
2 tbsp. rice flour
1 shallot, grated
1 clove of garlic, crushed
2 tsp. grated ginger
1 tsp. cumin seeds
1 tsp. powdered cumin
1 tsp. turmeric
1 tsp. curry powder
1 tbsp. finely chopped coriander leaves
1 tsp. salt
- Mix all the ingredients bar the flowers, adding enough water to form a thick paste.
- remove the stamens from the flowers. Dredge each flower in the paste until fully coated.
- shallow fry until crisp. Eat immediately.