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Cheese zucchini flowers
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Stuffed zucchini flowers, a gourmet delicacy - cheese-filled and crispy-crusted.
Ingredients:
  • 250g fresh ricotta
  • 100g feta, crumbled
  • 50g gruyere, coarsely grated
  • 30g parmesan, finely grated
  • Salt & freshly ground black pepper
  • 16 zucchini flowers
  • 150g (1 cup) plain flour
  • 4 eggs, lightly whisked
  • 260g (1 1/2 cups) fine polenta (cornmeal)
  • Vegetable oil, to deep-fry
Instructions:
  • In a large bowl, mix together the rich and creamy ricotta, tangy feta, nutty gruyere, and sharp parmesan. Season generously with salt and pepper.
  • Gently open zucchini flowers and carefully remove the stamens. Fill a piping bag with the cheese mixture using a plain nozzle. Pipe the cheese mixture into the flowers, allowing space to close the ends by twisting them.
  • Prepare a tray lined with non-stick baking paper. Set up separate bowls for the flour, egg, and polenta. Coat each zucchini flower in flour, then egg, then polenta. Place on the tray and repeat the process for the remaining flowers.
  • Fill a large saucepan with oil until it reaches a 6cm depth. Heat the oil to 180°C over medium heat until a bread cube turns golden brown in 15 seconds. Fry 4 zucchini flowers for 3-4 minutes until golden brown. Transfer to a plate lined with paper towel using a slotted spoon. Repeat with the remaining zucchini flowers in 3 more batches, reheating the oil each time.
  • Present beautifully on a serving platter.

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