Courgette flowers filled with tomato fondue in tempura batter

Preparation time less than 30 mins

Cooking time 10 to 30 mins
Vegetarian Quick Recipe


Ingredients
100g/3½oz plain flour
40g/1½oz coriander
5g/¼oz baking powder
sparkling water
3 plum tomatoes
2 shallots
1 clove garlic
courgette flowers
flour, for coating
oi, for deep-frying

Method
1. Mix the flour, coriander, baking powder and enough sparkling water to make a batter the consistency of single cream.
2. Remove the skins and seeds of the tomatoes. Chop the shallots and garlic finely.
3. Slowly sweat off the tomatoes, garlic and shallots until all the moisture has evaporated.
4. Remove the stem of the courgette flowers and stuff with the tomato mixture.
5. Coat the flowers (stuffed) with flour, then the batter and then deep fry until golden.

Thanks to BBC Food