A delicate and sophisticated seasonal treat that captures the essence of summer.
Courgette flowers are a delicacy often found in Mediterranean cooking. They are best picked fresh from the garden. You can also add an anchovy fillet inside with the cheese for an extra salty kick.
Chop the garlic finely with the anchovies until they become a coarse paste, and combine with the ricotta, lemon zest and herbs in a large bowl. Season with a few good twists of black pepper and very little salt, then mix thoroughly.
Gently open out each courgette flower and fill generously with the ricotta mixture, then wrap the petals around and secure with a twist at the top. The petals don’t need to envelop the filling completely, as the batter will make it hold.
In a large, heavy-based pan, heat the oil over a medium heat until it is really hot (195°C) but not smoking.
Meanwhile, make the batter by whisking the egg white in a large bowl until stiff, then sifting in the flour. Add the lemon juice and the water, whisking just to combine, using as few strokes as possible.
To see if the oil is hot enough, drop in a small piece of bread. It should brown in 20 seconds. Dip each flower in the batter to coat, then fry in the oil, 2 or 3 at a time - don’t crowd the pan. Turn over after 40-60 seconds. When golden, remove with a slotted spoon, sprinkle with sea salt, drain briefly on kitchen paper and serve.
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