Pork Meatballs, Spicy Tomato Salsa and Deep Fried Courgette Flowers _ The Local Kitchen

Pork Meatballs with Tomato Salsa and Deep Fried Courgette Flowers
Serves 4
Using local Yorkshire sausages, this recipe is a fantastic way to spice up traditional meatballs. If courgette flowers aren't available, try making courgette chips.
Write a review
671 calories
50 g
69 g
43 g
27 g
10 g
1050 g
1062 g
22 g
0 g
29 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 671
Calories from Fat 380
% Daily Value *
Total Fat 43g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 22g
Cholesterol 69mg
Sodium 1062mg
Total Carbohydrates 50g
Dietary Fiber 10g
Sugars 22g
Protein 27g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Meatballs
  1. 8 Sausages
  2. 1 tbsp Oil for frying (unless using a non-stick pan, when not required)
For the Tomato Salsa
  1. 8 Plum tomatoes, de-seeded and chopped into small pieces
  2. 3 tbsp Rapeseed oil
  3. 1 tbsp White wine vinegar
  4. 2 Banana shallots, finely chopped
  5. 1 Chilli, small, chopped (heat as preferred)
  6. 1 clove Garlic, finely chopped
  7. 1 tbsp Parsley, chopped
  8. 1 tbsp Coriander, chopped
  9. 1 tbsp Basil, chopped
  10. 1 tbsp Mint, chopped
For the Deep Fried Courgette Flowers
  1. 12 Courgette Flowers, or 2/3 whole courgettes (depending on size)
  2. 110g Self raising flour
  3. Iced water
  4. Pinch Salt
  5. Vegetable oil for frying
For the Pork Meatballs
  1. De-skinned the sausages and roll into balls, making three from each sausage.
  2. Heat a large frying pan. Add the oil if needed, fry the meat balls for two minutes each side and then allow them to rest in the pan.
For the Tomato Salsa
  1. Cut the tomatoes into quarters and de-seed. Then chop into small pieces. Toss with the shallot, herbs, vinegar and oil. Season and reserve ready to serve with the meat balls.
  2. These are delicious served with deep fried courgette flowers, or courgette chips.
For the Deep Fried Courgette Flowers
  1. Pre-heat your fryer to 190C or ½ fill a stock pot with vegetable oil and heat carefully. To check if the oil is hot, drop a small piece of bread into it and watch it brown. Please remember oil is very dangerous and never leave unattended.
  2. In a bowl, whisk the flour and water until it forms a batter the same thickness as single cream.  Dip the courgette flowers into the batter and cook for 2 to 3 minutes until crisp and brown. Then drain on a paper towel.
Chef’s Note
  1. For the female flower with the courgette on it, leave the courgette attached and slightly fan the raw courgette before frying this will even out the cooking.
  2. If courgette flowers are unavailable, you can make courgette chips instead. Slice courgettes into batons, lightly salt and leave for 20 minutes. Remove them from the residual water, shake them off, toss in flour and fry until crisp.
The Local Kitchen http://localkitchen.tv/