Battered zucchini flowers stuffed with goat’s cheese

Battered zucchini flowers stuffed with goat’s cheese

By
From
Arabesque
Serves
4
Photographer
William Meppem

One of the most pleasing aspects of the zucchini is its summery-looking yellow flower, which is delicious dipped in a light batter and fried, or carefully stuffed with a light cheese and breadcrumb filling.

Ingredients

Quantity Ingredient
120g goat’s cheese
1 teaspoon dried mint
1 teaspoon parsley leaves, chopped
1 tablespoon extra-virgin olive oil
12 baby zucchini with flowers attached
1/2 litre olive oil and vegetable oil blend, for deep-frying
1/2 cup plain flour, for dusting
Chickpea batter
salt
2 cups mixed baby salad leaves

Method

  1. Mash the cheese with the mint, parsley and extra-virgin olive oil.
  2. Carefully open each zucchini flower and pinch out the stamen. Roll a lump of the cheese stuffing into a thumb-sized sausage shape between the palms of your hands, and gently stuff it into the flower. Twist the top of the flower to seal.
  3. Heat the oil olive and vegetable oils to 200°C (when a blob of batter will sizzle to the surface and colour within 30 seconds). Hold the zucchini and carefully dust each flower in the flour and then the chickpea batter. Gently place in the oil – cook no more than four at a time – until the batter turns crisp and golden. Remove and drain on kitchen paper. Season with salt and serve immediately with a small handful of lightly dressed mixed salad leaves.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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