Friday, January 9, 2015

Zucchini flowers are NOT scary

I just love zucchini flowers, especially when stuffed with yummy cheesy goodness and lightly battered. That crunchy outside, the oozy middle, and the little baby zucchini stalk left to munch.

I have stuffed my own from occasion when I see them for sale in our local fruit market, however am always worried about tearing the delicate flowers when putting my cheesy guz inside them. In the past I have used a teaspoon and ended up with messy hands.

BUT...aloha snap lock bags! Just fill one with your mix, snip off the end, and squeeze in! Easy, no fuss and no mess!

You can stuff them with all kinds of things. I made some the other day that had a mix of fresh ricotta, goats cheese, a bit of Parmesan, some chopped basil and some chilli flakes. Make up a batter, coat and fry. I don't deep fry them (to try and stay a little healthy) but shallow fry in Rice Bran Oil. I am going to try baking them next and will see how that goes.

Give it a try and let me know how you go. Any other suggestions for fillings?

Recipe:
Cheese mix:
1 cup fresh ricotta
1/2 cup goats cheese
1/4 cup Parmesan cheese, grated
1/2 cup basil leaves 
pinch of chili flakes
8 zucchini flowers

Batter:
1 cup corn flour
1/4 cup SR flour
Cold mineral water approx 1.5 cups
Extra flour for dusting

Method:
Mix the cheese mix together in a small bowl.
Gently use tweezers or your fingers to break the stamen from the inside of the zucchini flower (it ought to just snap off easily). 
Put the mix into a snap lock bag and snip a small bit off one corner. 
Gently open the flowers and squeeze the cheese mix into the flower. Twist the ends together to close.

To make the batter, sift flours together into a bowl. Whisk in the mineral water into the bowl until thick but not too runny. Let sit for 10 minutes.

Dust the filled flowers in the spare flower then dip into the batter. Shallow or deep fry for a couple of minutes until golden.

Serve sprinkled with sea salt and a wedge of lemon.

YUM!

x Sal








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