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Fried courgette flowers

It's important to get the batter as thin and as crisp as possible and what works really well, too, is a packet of tempura batter mixed with a little finely-grated Parmesan, although the following recipe is easy enough.
By Mark Hix, www.independent.co.uk SERVES 4

8 large courgette flowers
120g self-raising flour
200ml ice cold water
20-30g finely grated Parmesan
Salt and freshly ground black pepper
Vegetable or corn oil for deep frying

To make the batter, slowly whisk the water into a bowl of flour until you have a smooth consistency. Add salt and pepper and the Parmesan and give it a final whisk.

Meanwhile, heat some vegetable oil to 160-180C in a deep-fat fryer or heavy-based saucepan (but no more than half full). Test the oil by dropping a little batter into the oil. If it browns after a minute or so then it's ready.

Dip the flowers into flour first and shake off the excess before dipping into the batter. Cook them 3 or 4 at a time for a couple of minutes until they are crisp and light golden.

Remove the courgette flowers from the oil with a slotted spoon and put on a plate with some kitchen paper on it and lightly season with salt. If you have made a salsa, serve the courgette flowers on top.

Stuffed Zucchini Blossoms

From: http://www.bonappetit.com/recipe/stuffed-zucchini-blossoms

FILLING
1 cup ricotta
1 tablespoon freshly chopped mint
1/2 teaspoon grated lemon zest
Kosher salt
Freshly ground black pepper
ZUCCHINI BLOSSOMS
Vegetable oil (for frying)
1 1/4 cups all-purpose flour
1 teaspoon kosher salt
12 ounce chilled Pilsner, lager-style beer, or club soda
Zucchini blossoms (stamens removed; about 2 dozen)
Sea salt

STUFFING
To fill about 16, combine ricotta, mint, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 Tbsp. ricotta mixture.

ZUCCHINI BLOSSOMS
In a large pot, heat about 2" oil over medium heat until a deep-fry thermometer reads 350°. Combine flour and salt in a medium bowl, then whisk in beer until almost smooth (some small lumps are welcome—don't overwhisk or you'll deflate the batter). One by one, dredge the blossoms in batter, shaking off the excess; gently lay them in the oil, without crowding the pan. Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total. Transfer to paper towels to drain. Sprinkle with sea salt and devour while hot.