Time
20 Minutes
Difficulty
Ingredients
For 4 people 
- 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
- 2 grinds of cracked pepper or to taste
- 1 clove of garlic, crushed
Method
- 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.
- Carefully open the flower heads and stuff the cheese mixture in, closing with the leaves of the flower with a gentle twist.
- 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.
- Check that the oil is hot enough by dipping in a portion of a flower. If it sizzles it is ready.
- 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.
