Recipe for Courgette Flowers Stuffed with Goats Ricotta 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 sm Onion, diced
2 x Cloves garlic, crushed
50 ml Olive oil
1 x Red pepper, diced
1 sm Aubergine, diced
1 x Courgette, diced
2 x Beef tomatoes concasse
500 gm Goats ricotta
1 tbl Tiny capers
50 ml White wine vinegar
50 ml Olive oil
Salt and pepper
2 x Courgette flowers
250 gm Plain flour
60 gm Cornflour
300 ml Lager
300 ml Soda water
Vegetable oil for frying
Instructions:
Instructions: Saute the onion in the olive oil until soft. Add pepper and cook for a further 5 minutes. Add the courgette and aubergine and cook for 5 minutes, then add the tomato and continue cooking for 15 minutes. Add the white wine vinegar and reduce by half. Finish with a little more olive oil and season with salt and pepper. Stir in the chopped basil and set aside.

Mix the ricotta and capers together and season. Put this mixture into a piping bag and fill the courgette flowers. Make a batter with the flour, cornflour, lager and soda water.

Heat enough oil to deep fry the courgette flowers. Dust them with a little flour, dip in the batter and quickly fry in the hot oil.

Remove and dry on a paper towel. Spoon the vegetable dressing over each plate and place three courgette flowers on top.

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