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Carefully take each flower and open up the petals slightly. Give a quick wipe to remove any dirt or bugs then pull off the yellow stigma inside and discard.
Drain the mozzarella from it's liquid and place in a bowl. Crack over a generous amount of black pepper, grate over the zest and squeeze over the juice from 1/2 the lemon. Mix between your fingers to combine all of the flavours then tear off a 50p size piece of mozzarella & gently stuff into one of the flowers (be careful not to overfill). Delicately twist the petals so they seal the mozzarella. Repeat with the rest of the flowers and set aside.
For the batter, combine flour and salt in a large bowl. Start to add the beer bit-by-bit and whisk until all the beer has been added. Don't worry if there are a few lumps in your batter - it is important not to over whisk to ensure the batter stays light and crispy when cooked.
Half fill a saucepan or deep fat fryer with oil and heat to 180°C (you know the oil is hot enough when a piece of bread added turns golden in around 10-20 seconds).
Dip the courgette flowers into the batter one by one, using the courgette base as a handle, then gently place into the oil. After 1 minute flip and cook for the same amount of time on the other side. Remove from the pan with a slotted spoon and drain on kitchen paper. Repeat with the remaining flowers (you can cook a few at a time but make sure not to overcrowd the pan).
Sprinkle with a little more sea salt over the top and serve hot.
From the Larder