Stuffed Courgette Flowers

|Though a little fiddly stuffing courgette flowers with ricotta cream filling and serving with tomato dressing looks dazzling|courgette red chilli mint tomatoes|8 courgette flowers with small courgette attachedsunflower oil for fryingFor the batter:1 egg100g plain flourpinch of bicarbonate of soda200ml ice waterFor the filling:250g ricotta150g sofr goat's cheesezest from one lemonhalf a red chilli finely chopped1 cup mint leaves choppedFor the dressing:2 large tomatoes ripe deseeded and finely diced2 tablespoon olive oil|To make the batter whisk the egg flour and bicarbonate of soda together in a wide bowl. Gradually pour in the iced water whisking continuously until you have a smooth batter the consistency of double cream. Set aside. In a separate bowl beat all the filling ingredients together with some seasoning until well mixed. To make the dressing mix all the ingredients in a third bowl with some seasoning and set aside. Gently open up each flower and remove the stamen if there is one. Place spoonfuls of filling inside. Close the flower twisting the ends of the petals to seal. Heat a deep-fryer to 180C. (If you dont have a deep-fryer it can be done in a deep enough pan.) Working in batches so you dont overcrowd the pan dip the flowers in the batter and fry for 2 mins then use a slotted spoon to carefully flip them and fry for another 2 mins until crisp. Drain on kitchen paper and leave in a warm place while you fry the rest. Sprinkle with a little salt and serve 2 flowers on each plate with a circle of dressing around the outside of the plate.|30.00 minutes|1|https://www.bbcgoodfood.com/recipes/stuffed-courgette-flowers