Zucchini flowers stuffed with goat’s cheese, fresh herbs and spices make for a delicious starter or a light lunch.
Source: www.greatbritishchefs.com. Recipe by Tess Ward.
Stuffed courgette flowers:
8 courgette flowers (Laos Fresh Farm, Steve’s Vegies)
200g soft goat’s cheese (Southern Sky Cheese Company)
1/2 teaspoon chilli flakes
2 tablespoons chopped parsley (Laos Fresh Farm, Steve’s Vegies, Tamar Valley Hydroponics)
1/2 lemon, zested
To dredge the flowers:
100g semolina, combined with 1 teaspoon salt
1 egg (Mooreville Gardens, Mt Roland Free Range Eggs)
Sunflower oil, for frying
25g hazelnuts (Hazelbrae Hazelnuts, Tasmanian Natural Garlic and Tomatoes)
Honey, for drizzling (Honey Tasmania, West-Bee Honey)
- Remove the stamen from the inside of the flowers. Add the goat’s cheese, lemon zest, chilli flakes and parsley to a large bowl and mix well.
- Gently open each courgette flower and use a teaspoon to carefully stuff the flowers with the mixture. Seal the flowers by gently twisting the tops of the petals around the goat’s cheese. Make sure you seal them otherwise the mixture can leak out.
- Heat the oil in a small saucepan.
- Whilst the oil is heating, toast the hazelnuts in a dry pan over a medium heat for a minute or so, until they smell toasted. Be careful not to burn them.
- Crack the egg into a bowl and briefly whisk, add the semolina and salt to another bowl.
- Dredge the courgette flowers by dipping them in the egg mixture and then covering in the semolina. You want them to be nicely covered, so they get nice and crispy.
- Gently place the coated courgettes, in batches into the hot oil and allow them to cook for 4 minutes, turning halfway through the cooking time if necessary, until golden and crispy.
- Use a slotted spoon to remove the courgette flowers from the pan and place them on a plate lined with kitchen paper to absorb the excess oil.
- Plate the courgette flowers with the toasted hazelnuts, a generous drizzle of honey and a little fresh parsley.