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RECIPES
STUFFED ZUCCHINI FLOWERS
WITH FETA AND BASIL
Serves 4 as an entrée
INGREDIENTS
1 cup flour
Pinch salt
1 cup water
2 teaspoons olive oil
1 egg, separated
16 zucchini flowers
5oz marinated goat’s cheese feta
1 tablespoon finely chopped basil
Salt and freshly ground black pepper
METHOD
1. Mix flour and salt together and whisk in
water, oil and egg yolk. Set aside to rest
for 30 minutes.
2. Fill deep fryer with 4 quarts of oil and
preheat to 350°F.
3. Gently wash zucchini flowers and pat
dry with paper towel. Open each flower,
remove stamen from inside and discard.
4. Mash goat’s feta and basil together and
season with freshly ground black pepper.
Spoon a teaspoonful into each flower
and press petals together to enclose.
5. Whisk egg white to soft peaks and
fold through batter. Coating one at
a time, dip each zucchini flower into
the batter and lower into the hot oil.
Cook in batches of 4 for 3–4 minutes or
until crisp and golden. Drain on paper
towel and season with salt. Repeat with
remaining batter and zucchini, making
sure to reheat the oil between batches.
Serve immediately.