Stuffed zucchini blossoms with goats' cheese and pesto

8 servings

Ingredients

Quantity Ingredient
140 grams Plain flour
1½ tablespoon Olive oil
1 Egg whites; up to 1.5
Sea salt
Sunflower oil for deep-frying
12 Zucchini flowers; up to 16
175 grams Fresh goats' cheese; up to 225
3 teaspoons Pesto; up to 4
115 grams Fresh basil leaves
150 grams Extra virgin olive oil
25 grams Fresh pine kernels
2 larges Clov garlic; peeled and crushed
55 grams Freshly and finely grated parmesan cheese
Salt

Directions

BATTER

FILLING

PESTO

First make the batter. Sieve the flour into a bowl and make a well in the centre. Pour in the olive oil, stir and add enough water to make a batter about the consistency of thick cream. Leave to stand for at least 1 hour if you can. Just before cooking, whisk the egg whites to a stiff peak and fold into the batter. Add salt to taste.

Heat the oil in a deep-fryer until very hot. Remove the thorns from the base of the zucchini flowers and the stamens from the centre. Hold a flower upright, open slightly and carefully. Put about 15g goats' cheese, 1/2tsp pesto and 1tsp tomato fondue in each. Twist the top of the petals to seal.

Dip in the batter and drop into the hot oil. Fry on one side for about 2 minutes and then turn over. They will take about 4 minutes in total to become crisp and golden. You may need to work in batches.

Drain on kitchen paper and serve immediately - just as they are or with hot tomato sauce or a little extra tomato fondue.

Pesto: In a food processor, whizz the basil with the olive oil, pine kernels and garlic, or pound them in a pestle and mortar. Remove to a bowl and fold in the parmesan cheese. Taste and season with salt.

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Carlton Food Network

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