Stuffed zucchini flowers

Name: Stuffed zucchini flowers
Cook time: 30 min
Yield: 20
Ingredients: 75 g (2 1/2 oz/scant 2/3 cup) plain (all-purpose) flour; 100 g (3 1/2 oz) mozzarella cheese; 10 basil leaves, torn; 20 zucchini (courgette) blossoms, stems and pistils removed; olive oil, for pan-frying; lemon wedges, to serve

August 8, 2013

Time:< 30 minsMakes:20

A recipe from the Good Food collection.

Ingredients

75 g (2 1/2 oz/scant 2/3 cup) plain (all-purpose) flour
100 g (3 1/2 oz) mozzarella cheese
10 basil leaves, torn
20 zucchini (courgette) blossoms, stems and pistils removed
olive oil, for pan-frying
lemon wedges, to serve

Method

Step 1
Put the flour in a bowl with a pinch of sea salt. Mix in about 250 ml (9 fl oz/1 cup) water, or enough to obtain a creamy consistency.
Step 2
Cut the mozzarella into 20 matchsticks. Insert a sliver of mozzarella and some basil into each zucchini blossom. Gently press the petals closed.
Step 3
Pour oil into a heavy-based frying pan to a depth of 2.5 cm (1 inch). Heat until a drop of batter sizzles when dropped in the oil.
Step 4
Dip one flower at a time in the batter, shaking off the excess. Cook in batches for 3 minutes, or until crisp and golden. Drain on paper towels. Season and serve immediately with lemon wedges.

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