Zucchini flower fritters
THIS recipe boasts a variety of flavours with added ingredients including crab, corn and goat's cheese and a tomato and bean salsa.
- 16 zucchini flowers, stems trimmed 1cm and the stamen removed
- 250g crab meat, chopped
- 50g fresh scallops
- ½ cup fresh corn kernels
- 1 egg white
- 75g soft fetta cheese
- 1 tbsp mint, chopped
- 1 tbsp dill, chopped
- ¼ cup fresh breadcrumbs
- Salt and pepper
- 2 eggs
- ¼ cup water
- ¼ cup cornflour
- ¼ cup flour
- ½ tsp salt
- Rice bran or vegetable oil for frying
Clean out the flowers by brushing with a small paint brush to remove any insects. Cover with a damp cloth until ready to use.
In a food processor or blender pulse the corn until chopped, remove and set aside.
Blend the scallops and egg white until smooth, crumble in the fetta and pulse a couple of times to combine.
Stir through the crab meat, chopped herbs, corn and breadcrumbs. Season to taste. Using a piping bag or small spoon fill the flowers and set them aside.
Mix the eggs and water to make a smooth egg wash. Mix the flour, cornflour and 1/2 tsp salt.
Dip the blossoms in the egg wash, then in the flour mixture and shake off excess. Fill a heavy-based medium saucepan about half-full of the oil. Place the pot over a moderate heat, not too hot or the flowers will burn and the mix will be raw.
The oil is ready when a piece of bread dropped in turns golden after eight minutes. Fry the flowers in small batches, turning occasionally, about eight to 10 minutes or until browned. Drain briefly on a rack, sprinkle with salt and keep warm until ready to serve.
Tomato and green bean salsa
- 250g mixed heirloom tomatoes, diced, sliced and wedged
- 100g green beans, blanched and sliced into ½cm round slices
- 1 tbsp fresh dill, chopped
- 3 tbsp olive oil
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper
Combine all the ingredients in a bowl and allow to sit for five-10 minutes in the fridge. Spoon over the flowers to garnish.