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Courgette Flowers stuffed with Crab


  • For the tempura batter:


  • 1.

    To make the tempura batter, in a large bowl mix three quarters of the flour, salt and egg and then add the water a little at a time until the batter is smooth, leave to cool in the fridge for 20-25 minutes.

  • 2.

    Wash the courgettes with the flowers attached and then very gently break the flowers off. Dry on a piece of kitchen cloth.

  • 3.

    Mix together the crab, parsley, ricotta, pepper, celery, courgettes and finely chopped tinned anchovies. Gently fill each flower.

  • 4.

    Deep fry in vegetable oil and serve with sweet & sour sauce, and deep fried parsley.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Courgette Flowers stuffed with Crab.


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