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Stuffed zucchini flowers with tomato salsa
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Prep Time:
75 minutes
Cook Time:
15 minutes
Total Time:
90 minutes
Ingredients:
  • 150g (1 cup) plain flour
  • 300ml soda water
  • Pinch of sea salt
  • 20ml (1 tbsp) olive oil
  • 1/2 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 250.00 ml soft fresh white breadcrumbs
  • 100g bocconcini, chopped
  • 10 black olives, pitted, chopped
  • 40.00 ml chopped fresh flat-leaf parsley
  • 1 tsp grated lemon rind
  • 20 zucchini flowers (see Notes)
  • Vegetable oil, to fry
  • 3 vine-ripened tomatoes, seeded, chopped
  • 1/2 small red onion, finely chopped
  • 40ml (2 tbsp) olive oil
  • 20ml (1 tbsp) lemon juice
Instructions:
  • For the salsa, mix tomatoes, onions, parsley, olive oil, and lemon juice in a bowl. Season generously with salt and pepper. Let sit.
  • In a large bowl, mix together the flour, egg, soda water, and a pinch of sea salt until smooth. Chill the batter in the refrigerator for 30 minutes.
  • Heat olive oil in a frying pan over medium heat. Sauté onion for 2-3 minutes until softened. Stir in garlic for 1 minute, then add breadcrumbs and cook for 2-3 minutes until light golden. Let it cool, then mix in bocconcini, olives, parsley, and rind. Season with salt and pepper.
  • Gently remove and discard the inner stamen from each zucchini flower, then spoon a teaspoon of filling into the center, wrapping the petals around to seal the filling inside.
  • In a deep frying pan, heat vegetable oil over high heat. Coat each zucchini flower in batter, then fry in batches in the hot oil for 1-2 minutes until golden. Transfer to a paper towel-lined plate to drain excess oil. Serve alongside the tomato salsa.

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