Preperation time 10 mins
Serves 6 as a appetiser
Don’t be daunted by cooking with zucchini flowers they are quite easy to prepare and cook and make a delicious and impressive appetiser. Experiment with different cheeses and herbs including ricotta, feta and goats cheese.
12 zucchini flowers
200g chevre, we suggest Udder Delights Chevre
4 tbspns grated parmesan, plus extra for serving
1 egg lightly beaten
2 slices good quality stale bread roughly crumbled into crumbs
1 tbspn chopped chives
1 tbspn chopped dill
2 cups self raising flour
1 tspn salt
sunflower or vegetable oil for frying
To prepare batter sift flour into a bowl, make a well in the centre and whisk in salt and enough beer that mixture is runny and smooth, leave batter to rest for 2 hours, 30 min is ok if that is all you have.
To prepare zucchini flowers, gently open flower and remove the stigma, stamen and pollen tube (everything inside the petals).
To prepare stuffing crumble chevre into a bowl, add bread crumbs, egg, and mix well, then add herbs.
Using a teaspoon open flowers and fill with mixture until pleasantly stuffed. Close petals over the stuffing. Place flowers on a plate, this step can be done a few hours in advance.
Heat enough oil to come 2/3 up the sides of a medium saucepan until it reaches approximatly 180C, if you don’t have a thermometer oil should be just about at simmering point. Cook one flower first to check temperature gently place flower petals first into the oil holding the other end of the zucchini for a few seconds while petal is in the oil so the flower doesn’t sink to the bottom. Then gently drop the other end into the oil. Flower should take a few minutes to go golden brown, remove and place on paper towel. If temperature is hot enough to brown flowers in a few minutes continue to cook flowers in batches.
Once all the flowers are cooked, plate, sprinkle with extra grated parmesan and serve while still hot.