Name: Stuffed zucchini flowers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 12 zucchini flowers; 50 gram feta, crumbled (or goat's cheese); 2 tablespoon smooth ricotta; 2 tablespoon finely chopped basil; 1 teaspoon grated lemon zest; vegetable oil, for deep-frying; aioli, to serve; Batter; 1/2 cup self-raising flour; 2 tablespoon cornflour; 3/4 cup chilled soda water; 1 egg white

Ingredients

12 zucchini flowers

50 gram feta, crumbled (or goat's cheese)

2 tablespoon smooth ricotta

2 tablespoon finely chopped basil

1 teaspoon grated lemon zest

vegetable oil, for deep-frying

aioli, to serve

Batter

1/2 cup self-raising flour

2 tablespoon cornflour

3/4 cup chilled soda water

1 egg white

Method

1.Hold each zucchini and push flower down gently with your thumb. Make a split in each flower; remove and discard yellow stamens.

2.In a small bowl, combine feta, ricotta, basil and zest; season to taste.

3.Spoon a heaped teaspoon of cheese mixture into each flower, twisting petals gently to enclose.

4.To make flour, sift flours together into a medium bowl. Gradually whisk in soda water until smooth. In a small bowl, whisk egg white until soft peaks form. Gently fold into batter.

5.Heat oil in a wok or deep-frying pan until a small amount of batter sizzles when it is added.

6.Dip zucchini, in batches of three, into batter, allowing excess to drain off. Lower into oil; cook 1-2 minutes, until crisp and golden.

7.Remove with a slotted spoon; drain on paper towel. Serve with aioli for dipping.

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Ingredients

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