Fried zucchini flowers...

Stuffed and ready to dip into the batter.

Zucchini flowers are plentiful in Brisbane at the moment and I've been making the most of it: zucchini flower pizzas; salads; baked; with pasta or stuffed and fried in crunchy batter [one of my favourites].

So here's a recipe for stuffed and fried zucchini flowers. If you've never made them be assured that it's not difficult. At worst it's a little fiddly to prepare and stuff the flowers but the result is well worth the effort!

Fried zucchini flowers

Prepare the zucchini flowers: [I usually make 6 for 2 people, as a meal]

1. Select just-picked female flowers [they have a very small zucchini attached]. The flower should not look dried out and shrivelled. The ends of the petals should be easy to open and not stuck together. The zucchini should be glossy and shiny and be vibrant green in colour.

Of course, the best option is to grow your own and pick them just before you need them.

2. Check the flowers for dirt and insects. Wash gently if needed.

3. Trim the ends of the zucchini and slice it vertically, being careful not to go too close to the flower.

4. To remove the stamen, I find it easiest to stand the zucchini flower in a small glass. This leaves both hands free to do the fiddly part. Gently open the petals and, using a small pair of scissors snip the stamen at the base. The base of the inside of the flower should be smooth and flat.

Prepare the stuffing:

What you stuff the flower with is only limited by your imagination. Here are some options:

1. Ricotta stuffing -

ricotta: from the deli - not the type sold in a tub at the supermarket [by itself or combine with your favourite cheese eg: blue. Adjust seasonings to suit]
nutmeg
parsley
mint
parmesan
lemon zest
chili [finely chopped]

Mix all ingredients together [I find it best to use a food processor as it gives a nice smooth result and is easier to pipe].

Put mixture into a piping bag or plastic bag and snip the corner off.

Place zucchini flower into the small glass and gently open the petals. insert the nozzle of the piping bag and fill with the cheese mixture. Don't overfill.

Draw the ends of the petals together and gently twist.

Repeat with the other flowers and set aside until you're ready to fry them [this, of course, can be done in advance].


2. Cubes of cheese: the quick and easy option -

Choose anything that melts quickly, for example - gorgonzola, mozzarella, brie, asiago, goat chevre or any soft, fresh cheese. You could also include fresh herbs, anchovies, walnuts, capers, chopped proscuitto or a little fried speck.

This method may be preferred if you're short on time and don't want to bother with a piping bag.


Prepare the batter:

1 3/4 cups self raising flour
1 1/2 cups sparkling white wine or sparkling/soda water
vegetable oil [eg: peanut, rice bran oil - something with a high smoke point]


Mix all ingredients together in an open mixing bowl [this will make it easy to dip the flowers].

Heat the oil to a high temperature [to test: place the end of a wooden spoon in the oil; foamy bubbles should form around the handle if it's hot enough]

Place a couple of stuffed flowers into the batter and coat evenly. Remove one and allow the excess to run off.

Place carefully into the oil using tongs. I only fry two at a time, so as not to lower the oil temperature too much. Turn the flowers over to ensure they brown evenly. Remove when golden brown. Keep warm.

Repeat with the remaining flowers.

Serve garnished with lemon wedges. Mayonnaise makes a good accompaniment [Japanese mayo is my favourite if I can't be bothered to make my own] or even a jammy tomato sauce with loads of flavour.

No matter what you decide, whomever you make these for will love you for it!