Crisped stuffed zucchini flowers

Ingredients

1 small onion, diced
2 cloves garlic, minced
50ml/1½fl oz extra virgin olive oil
1 red pepper, diced
1 eggplant, diced
1 zucchini, diced
250ml/8fl oz tomato concasse
500g/1lb goats' cheese
60g/2½oz tiny capers
salt and pepper
18 zucchini flowers
flour
1 quantity beer batter
cottonseed or vegetable oil, for frying

Method

To make the ratatouille: sauté the onion and garlic slowly in extra-virgin oil, until softened but without colour.
2. Add the diced pepper and cook for a further 5 minutes.
3. Add the eggplant and zucchini and cook for 5 minutes.
4. Add the tomato and continue cooking for a further 15 minutes. Set aside.
5. To make the stuffed flowers: mix the ricotta with tiny capers and season.
6. Place the ricotta and caper mixture in a piping bag and use to fill the zucchini flowers.
7. Heat enough oil to make a small deep-fryer.
8. When hot enough dust the flowers with a little flour, dip in the batter and quickly fry in oil.
9. When golden and crisp, remove and pat dry with paper towel.
10. Spoon some ratatouille on each plate. Drizzle over a little extra-virgin olive oil.
11. Place three fried flowers on each plate.