Ingredients

• 300ml/10½fl oz vegetable oil
• for deep frying
• 225g/8oz ricotta
• 1 lemon zest and juice only
• salt and freshly ground black pepper
• 4 courgette flowers
• with the baby courgette stems left on
• plain flour
• for dusting
• 200g/7oz plain flour
• 1 tsp bicarbonate soda
• pinch salt
• 250ml/9fl oz ice cold carbonated water
• 1 tbsp mint
• finely chopped
• 1 lemon
• juice only
• 100ml/3 fl oz crème fraîche
• 1 fennel bulb
• finely sliced on a mandoline

Directions

• Heat the oil in a deep heavy-based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• For the stuffed courgette flowers
• mix the ricotta
• lemon zest and juice together in a bowl. Season well with salt and freshly ground black pepper.
• Carefully spoon equal amounts of the ricotta mixture into each of the courgette flowers. Be careful not to overfill the flowers or they won't close.
• Gently squeeze the petals of each flower back together to enclose the ricotta mixture.
• Dredge each stuffed courgette flower in some plain flour.
• For the batter
• mix together the flour
• bicarbonate of soda and salt in a clean bowl.
• Gradually add the water
• whisking well to form a batter.
• Dip the stuffed courgette flowers into the batter and transfer to the hot oil to deep-fry for 3-4 minutes
• or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• For the salad
• place the mint
• lemon juice and crème fraîche into clean bowl and mix well.
• Add the fennel and stir gently to coat.
• To serve
• place equal amounts of fennel salad onto each plate and top with a deep-fried courgette flower.