Stuffed Zucchini Flowers with Goats Cheese and Green Olive Salsa

Stuffed Zucchini Flowers with Goats Cheese and Green Olive Salsa

Time

20 Minutes

Difficulty

Ingredients

For 4 people

  • 2 grinds of cracked pepper or to taste
  • 1 clove of garlic, crushed
  • 2 cup(s) of Japanese bread crumbs
  • 100 grams ricotta
  • 1 red chili, seeded and finely chopped
  • 1 cup(s) of plain flour
  • 200 grams goat’s cheese
  • 1 cup(s) pitted green olives
  • 2 eggs, lightly beaten
  • 12 Flowerdale Farm Zucchini Flowers
  • 1 pinch(es) Sea salt flakes
  • 2 lemons
  • 2 tablespoon(s) olive oil
  • 1 liter(s) of vegetable oil for frying

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. Heat the frying oil in a pot over gentle heat. Mix together in a bowl both cheeses, a grind of pepper and the zest of one lemon.
  2. Carefully open the flower heads and stuff the cheese mixture in, closing with the leaves of the flower with a gentle twist.
  3. Coat the entirety of flowers firstly in flour, then egg, then breadcrumbs and set aside. In a blender, blitz together the olives, chili, garlic and olive oil until chunky but well combined to make the salsa.
  4. Check that the oil is hot enough by dipping in a portion of a flower. If it sizzles it is ready.
  5. Fry flowers in batches of three until golden (approximately 30- 60 seconds). Serve flowers with a sprinkle of sea salt and freshly cut wedges of lemon.