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Stuffed zucchini flower and crudite platter with aioli
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
50 minutes
Elevate your dinner party with crispy, cheesy zucchini flowers and flavorful aioli.
Ingredients:
  • 2 egg yolks
  • 5.90 gm Dijon mustard
  • 2 tsp white balsamic vinegar
  • 160ml olive oil
  • 1 large garlic clove, crushed
  • 1 tsp lemon rind, finely grated
  • 5.30 gm lemon juice
  • 40.00 gm good-quality fresh basil pesto
  • 115g (3/4 cup) plain flour
  • 35g (1/4 cup) cornflour
  • 250ml (1 cup) soda water, chilled
  • 80g fresh ricotta
  • 80g fresh goat's cheese
  • 50g smooth feta, crumbled
  • 8 fresh zucchini flowers, stamen removed
  • Vegetable oil, to deep-fry
  • Crudites, to serve (see notes)
Instructions:
  • To make the aioli, combine egg yolks, mustard, and vinegar in a bowl. Slowly drizzle a few drops of oil into the yolk mixture while whisking vigorously. Gradually pour in the remaining oil in a steady stream, whisking continuously until emulsified. Add garlic, lemon zest, and juice. Season with salt and pepper. Transfer to a bowl and swirl in 1 tablespoon of pesto. Enjoy!
  • In a bowl, combine flour and cornflour and make a well in the center. Whisk in the soda until just combined, then set aside. In another bowl, mix ricotta, goat's cheese, feta, and the rest of the pesto. Season with salt and pepper. Spoon a portion of the ricotta mixture into each flower, gently flatten to spread the mixture, and press the petal ends together to enclose.
  • Fill a saucepan with oil until it reaches one-third of the way up the side. Heat the oil to 180C over high heat. Line a large baking tray with paper towel. Dip each flower in the batter, letting excess drip off. Deep-fry in 4 batches for 1-2 minutes until crispy. Place them on the tray to drain, season with sea salt, and move to a serving platter. Serve immediately with crudites and aioli.

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