Lovely courgette flowers are stuffed with a mixture of seasoned crab and ricotta, lightly battered and then deep fried until they reach golden perfection.


  • 12 small courgettes with flowers attached

  • 700g crab meat both white and dark

  • 2 tablespoons finely chopped parsley

  • Ground black pepper

  • 2 celery sticks, finely diced

  • 2 courgettes finely diced

  • 2 tinned anchovies

  • 175gm ricotta cheese

  • For the tempura batter:

  • 300g rice flour

  • 1 egg

  • 1 level teaspoon salt

  • 700ml very cold sparkling water

  • Vegetable oil for frying

  • Fresh parsley to serve

  • Sweet and sour sauce to serve


  • 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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