Crispy Courgettes with Whipped Ricotta, Chilli & Honey
Add the plain flour and cornflour to a bowl along with a pinch of salt and whisk to combine. Set aside.
Chop the courgettes into roughly 1-inch pieces, then pour into a colander, toss with a big pinch of salt, and set aside to drain.
Add the ricotta to a bowl along with a big pinch of salt, pepper and the zest and juice of half a lemon. Use a whisk to whip the ricotta for about a minute, until smooth and creamy.
When you’re ready to cook, pour the sunflower oil into a large pan, making sure it’s not more than half full. Heat over a high heat to 180°C (if you don’t have a thermometer, put a drop of the batter into the oil and if it sizzles gently you’re good to go).
Add the water and ice cube to the flour and mix. Grab the courgettes, dip into the batter and coat. Carefully add to the hot oil and cook for 3 or 4 mins until golden and crispy.
Remove from the oil onto a rack or plate lined with a paper towel. Sprinkle generously with sea salt.
Spread the ricotta on a plate, top with the crispy courgettes, the basil and chilli, then drizzle over the honey and a pinch of salt.