"Farm to table at it's finest. This dish is so easy and uses fresh garden picked zucchini flowers as the base (or casing) to your fritter. Light, airy and so delicious! Oh, and ready in under 20 minutes."
Easy Stuffed Zucchini Fritters
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 400 millileters sunflower oil
- 100 grams goat cheese
- 1/2 teasopon lemon zest
- 1 1/2 tablepoons finely chopped chives
- 1 pinch of salt and pepper
- 2 tablepoons grated parmesan
- 1/2 juiced lemon
- 8-10 zucchini flowers
- 90 grams plain flour
- 1/2 teasopon baking powder
- 200 millileters cold sparkling water
Method
Step 1
Open up the flower leaves and remove the stamen from the centre (pollen part) and remove any bugs or dirt.
Step 2
Whisk together the goats cheese with lemon juice until slightly relaxed, then add the lemon zest, salt, pepper, parmesan and chives. Mix until combined and thick.
Step 3
Open the leaves of the flowers with one hand and spoon one teaspoon of cheese mixture into the flower centre, using the leave as a scrap to remove thee mix from the spoon.
Step 4
Tempura batter Sift the flour and baking powder into a medium bowl. Gradually whisk in the sparkling water until the thin and bubbling.
Step 5
Heat the oil to 180 degrees or do the drip test (add a drop off the batter into the oil after heating for 2-3 minutes and if it sizzles its ready). Once hot, place the filled flower into the batter and carefully add into the hot oil. Be carful for spitting.
Step 6
Once golden, turn over and cook for a further 1-2 minutes. Remove from the hot oil onto paper towel and repeat with remaining flowers.
Step 7
Arrange on a platter and serve with lemon and your favourite aioli.