Zucchini flowers stuffed with goat’s cheese
Exotic soft flowers, tart interior and crunchy crumbly crust. Simple to make, yet so fancy it makes a party come alive. The sunshine yellow flowers will take a powerful hold over you.
Servings Prep Time
2people 10 minutes
Cook Time
10 minutes
Servings Prep Time
2people 10 minutes
Cook Time
10 minutes
Ingredients
Egg batter
Eggless batter
Instructions
  1. Open the flowers delicately with two fingers, pinch the stamen and pull it out.
  2. Make oblong shaped rounds of Goat’s Cheese, just a little smaller than the flower that you are going to stuff it in. Compact the cheese, to make it like a small lump.
  3. Open the petals very gently, and pop the lump of goat’s cheese inside the flower. Don’t push and prod too much.
  4. Gently close the mouth of the flower. Be careful not to put too much pressure.
Egg Batter
  1. Whisk egg and milk together till it is just mixed. Do not over-beat.
  2. Transfer the crumbs in a shallow plate.
  3. Dredge the stuffed flowers in the egg batter, turning it continuously. The flower should only touch the surface of the egg batter. Do not drown the flowers.
  4. Gently flick away excess egg batter and now coat the flowers in the breadcrumbs.
  5. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
  6. Drain in paper towel. Eat immediately.
Eggless Batter
  1. Whisk the flower in ice cold water really well, so that no lumps remain.
  2. Dredge the stuffed flowers in the excess batter, turning it continuously. The flower should only touch the surface of the excess batter. Do not drown the flowers.
  3. Gently flick away excess batter and now coat the flowers in the breadcrumbs.
  4. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.
  5. Drain in paper towel. Serve immediately.
  6. In a flat pan, take approximately 1/2 an inch of oil and fry the stuffed flowers turning it till all sides are done.

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