This is a rough recipe, as it’s dependent on several factors:
- How much risotto you have left over
- How many courgette flowers you have
- How much time you want to spend making these!!
In all honesty, these weren’t the easiest recipe I’ve ever made, but I did think they were worth all the extra effort.
Your gut microbes will also love this recipe due to the resistant starch formation in the risotto when it’s left overnight in the fridge.
Ingredients
- Leftover courgette risotto, stored in the fridge for 24 hours
- Courgette flowers, male and female
- Mozzarella (optional, but highly recommended!)
- Plain flour
- Eggs
- Breadcrumbs – I used some stale sourdough focaccia
Method
- Remove the stamen from the inside of the courgette flowers to make more space inside.
- Stuff each flower with leftover risotto and optional mozzarella, twisting the ends of the petals to close the end.
- Dust each flower in flour, egg and breadcrumbs before baking on a lined baking sheet in a preheated oven set to 225°C fan/ 250°C convection.
- Bake for 12-15 minutes till crispy and golden brown.
