Stuffed zucchini flowers

The Old School Farm have some wonderful big zucchini flowers for sale at the Burnie Farmers Market. My Nan (my current market companion) commented that she hadn’t eaten zucchini flowers, and seemed quite excited by the idea of me preparing them some. This is the usual way I prepare them, with quantities varying based on what I have at hand. Although this stuffing is very mild, I do like it to have a good flavour of mint and lemon.  The female flowers are those with the zucchini attached. I prefer to get those, so you can see the point of the flower you’re eating. I also think when they are that small, the zucchinis are lovely and sweet. They’re usually the size of a lady’s finger and I leave it attached to the flower. But the ones we bought were massive, and wouldn’t have cooked in the time it takes to brown the batter, so I removed the zucchini and cut it into wedges, before coating and cooking them the same as the stuffed flowers. The fresher your flowers, the easier they will be to work with. As they get old, the petals start to sort of sag and stick together.

Serves 3 as a starter

3 large zucchini flowers
200 grams ricotta cheese
2 lemons
1 1/2 tablespoon finely chopped fresh mint
1 tablespoon fresh parsley, finely chopped
1/2 teaspoon chilli flakes
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper

Batter

1 free range egg
3/4 cup ice cold soda water
3/4 cup plain flour
1 pinch bi carb soda
additional plain flour, for dusting
oil, for frying

Wash the zucchinis to remove any girt or grit.

If you have large zucchinis attached to the flowers like I did, cut them off and slice into wedges. If they are finger sized, leave the zucchinis attached.

Combine all the ingredients for the stuffing and mix till smooth.

Working one at a time, gently pull apart the petals of the flower. Reach down to the base and break of the yellow stamens from inside the flower. Discard the stamens. Using a teaspoon, scoop up to a third of the stuffing into the flower. Be generous, the flowers will hold more than you think; but don’t add so much stuffing that the petals can’t hold it all in. Gently gather the petals over the stuffing and sort of twist them closed to secure the flower closed.

Beat together the egg and soda water. Sift in the plain flour and bi carb soda. And mix till just combined.

Heat the oil in saucepan or fryer. It will be hot enough when a drop of the batter instantly rises to the surface.

Sprinkle the zucchini wedges and stuffed flours with flour. Cooking one or two at a time, dunk the stuffed flowers and zucchini wedges in the batter. When they’re coated all over pick them up, let the first drips fall back into the batter, then put them straight in the hot oil. Cook till golden and crisp all over.

Serve immediately, sprinkle with a little salt.

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2 Responses to Stuffed zucchini flowers

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