Ingredients

Serves 6

6 zucchini flowers
50g ricotta
100g goats cheese (I like the Meredith Dairy Marinated Feta)
6 sprigs oregano, stripped and finely chopped
1 handful flat leaf parsley, finely chopped
Nutmeg, freshly grated
Salt
250g cornflour
450ml sparkling mineral water, very cold
Oil for frying

Salsa verde:
1 cup flat leaf parsley
1 cup basil
1 cup rocket
1 garlic clove, crushed
1 tbsp tiny salted capers, rinsed
2 anchovies, rinsed
1 tsp Dijon mustard
freshly ground black pepper
2 tbsp red wine vinegar
extra virgin olive oil, enough to bring to a paste (about ¼ cup)

Method

Combine cheese, herbs and a little nutmeg in a bowl. Gently open the zucchini flower petals to check for insects and remove stamen or pistil.

Pipe or with a teaspoon, gently fill the flowers with the cheese mix. Chill until required.

Heat oil in a saucepan to about 180°C. If bubbles appear on the handle of a wooden spoon that is dipped in the oil, it is hot enough.
Place flour in a bowl and then whisk in the cold mineral water. It doesn’t have to be perfectly smooth.

Dip the stuffed zucchini flowers into the batter and then remove giving them a little twirl allowing the excess batter to drip off.

Deep fry immediately in hot oil.  Serve with salsa verde.


To make Salsa Verde, combine all ingredients except oil in a blender or food processor and pulse till roughly chopped.  Drizzle in oil until a thick paste is formed.  This can also be done in a mortar and pestle. Taste and adjust seasoning if required. You may need to add a little more vinegar or salt depending on personal taste.