Zucchini flowers stuffed with goat cheese are so delicious and easy to prepare, but can also look quite fancy as a gourmet starter! I personally prefer the batter to be super light using just sparkling water and a bit of flour but you can also make a traditional batter by adding an egg in the mix for a crispier result.
Ingredients: (4 people)
8 zucchini flowers
120g fresh goat cheese
80g Ricotta cheese
1/2 bunch of chives, finely chopped
1 handful flat leaf parsley, finely chopped
1/2 nutmeg, grated
Freshly ground pepper & salt
100g plain flour
200ml sparkling mineral water, very cold
30ml vegetable oil (for frying)
1. Gently open the zucchini flower, remove the stamen and make sure there are no insects inside.
2. Combine the goat cheese, ricotta, chives, parsley, nutmeg in a mixing bowl and season with salt & pepper. If you don’t have a piping bag, cut the corner from a plastic freezer bag, add the cheese mix to the bag.
3. Squeeze the mixture through the whole into the flowers, set aside and refrigerate for 30 minutes to avoid the mixture to leak straightaway as you start frying.
4. Prepare the batter by whisking the cold sparkling water in the flour. Don’t worry if it’s not perfectly smooth when combined.
5. Pre-heat the vegetable oil in a large non stick frying pan. Dip the flowers in the batter and fry on high heat for 30- 60 seconds on each side until golden in color. Remove with the wire strainer, let drain, transfer to a plate lined with paper towels and season with salt and pepper. Serve immediately.
I like serve to it on a bed of green leaf salad topped with caramelised figs! It also works really well with a few pieces of crispy shredded Parma ham on top!