Zucchini flowers stuffed with herbed goat cheese
Hosting a dinner party? Simple but delicious, Australian Grown stuffed zucchini flowers make for an extra-elegant entree. They look fancy, but they're dead easy and taste fantastic! They're also a great way to jazz up a simple pasta or salad.
24 Australian Grown zucchini flowers
450g Meredith Dairy goat cheese
2 tbsp dried rosemary leaves
1 tsp lemon rind
3/4 cup plain flour
3/4 cup chilled soda water
1 teaspoon of bicarbonate of soda
500ml frying oil
Olive oil to drizzle
Finely grated parmesan for decoration
Salt and pepper
- Mix the goat cheese, egg, rosemary leaves and lemon rind in a bowl and set aside.
- Gently open the petals of the flowers and remove and discard the stamens.
- Spoon the cheese mixture evenly among the flowers, carefully twisting them sealed and setting them aside until you're ready to fry.
- When you're ready to fry, dress your plates so they are ready to go with a drizzle of olive oil, salt and pepper. Now's the time to prepare your pasta or salad if you're incorporating the zucchini flowers into a main instead.
- Heat the frying oil in a large frying pan.
- Lie out some kitchen towel or a tea towel so the cooked flowers have somewhere to drain.
- Whisk the flour with a pinch of salt and pepper, the bicarbonate of soda and chilled soda water.
- Working in batches, dip the flowers in the batter and then drop them straight into the frying oil for approximately two minutes or until golden brown.
- Remove the flowers from the oil with a slotted spoon and allow them to drain on the kitchen towel before plating up.
- Arrange neatly on plates/pasta/salad and sprinkle with a little extra salt, pepper and finely grated parmesan to decorate.