Deep-fried zucchini flowers stuffed with two cheeses
“The zucchini is a very plain vegetable; but when prepared properly it can be delicious.”
Batter
200g plain flour
2/3 cup cold water
Salt and pepper to taste
Zucchini flowers
24 female zucchini flowers with the zucchini attached
100g grated parmesan
100g grated gruyere
100g breadcrumbs
Handful of chopped flat-leaf parsley
A few sprigs of thyme, finely chopped
Salt and pepper, to taste
A fantastic starter for any dinner party.
Method
For the batter
First, make the batter. Mix the flour and the water together until they form a rough, lumpy mixture; don't work the batter too much. Rest this while you are preparing the rest of the dish.
To assemble
For six people, get 24 female zucchini flowers with the baby zucchini attached. Mix 100g each of grated gruyere cheese and breadcrumbs. Add a few sprigs of finely chopped thyme and add salt and pepper. Open the ends of the flowers and fill them with as much mixture as can fit comfortably inside, while still being able to pinch the points of the flowers closed. Dip the filled zucchini in the batter, allowing any excess to run off and deep fry in olive oil until golden.
Take them out, drain, salt
lightly and serve with salad.
