- 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
- 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.