Please note that all spoonful measures are flush spoonfuls.
Method:
Clean the
zucchini flowers of any impurities. With a sharp knife,
cut stems off except for 1 cm. Carefully open the
flowers and remove the pistils. Put aside.
Grate the
cheddar and mozzarella cheeses and mix with 3
tablespoons of finely chopped parsley. Add 1 tablespoon
of the fresh cream and mix well. Add salt and pepper to
taste. Beat up the batter to a uniform creamy
consistency. Be careful not to add too much salt and
pepper as the batter will also contain salt and pepper.
Carefully
open the zucchini flowers and using a small spoon, put
the cheese, parsley and fresh cream mixture into the
zucchini. Do not overfill so that you can close the
petals and pass the stuffed flowers through the batter.
Put aside.
Add 1 teaspoon of baking
powder to the white flour. Add salt and pepper to taste.
Not much so that the battered zucchini flowers do not
become salty or with too much pepper. Mix well and
gradually incorporate the milk and 2 tablespoons of the
light olive oil. Add the egg yolk and mix well. The
consistency of the batter should be runny but thick
enough to stay on the zucchini flower. Adjust with less
or more milk accordingly.
Heat up enough vegetable
oil in a deep saucepan so that you can immerse the
battered zucchini flowers into the oil for deep frying.
Use low to medium heat. Carefully hold the zucchini
flowers one at a time and pass through the batter,
rotating as you go to obtain a uniform batter around the
zucchini flower. Place into the hot oil and allow the
batter to fry to a light golden colour. Only deep fry
two stuffed and battered zucchini flowers at a time to
prevent the battered flowers from sticking to each
other. With a pair of tongs carefully rotate the stuffed
flowers for uniform cooking.
Remove the fried
zucchini flowers from the oil, allow the surplus oil to
drip back into the frying pan and place on a tray with
kitchen paper to soak away any excess oil.
Enjoy. The taste,
texture and contrast of the flavours make this a unique
culinary experience.
Copyright
Notice: Please be advised that permission is granted to viewers of these recipe
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Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe. Information
contained in this homepage is given as supplied and in good faith. No
responsibility is taken for any losses or misgivings which may arise from the
use of any supplied information. Results are very dependent upon cooking skills
and as such, we cannot guarantee perfect results from the use of our recipes for
everyone. We welcome emails bringing to our attention any inaccuracies or
suggestions for improvement.
