I’ve always loved the cheesy zucchini flowers at Cafe Sopra. When I saw a tray of fresh flowers at the fish market, I knew I had to try making it for myself. I didn’t really have a recipe, so I sort of just made it up as I went. I stuffed them with fetta, ricotta and mozzarella cheeses – with some parmesan on top. I used my onion ring batter recipe to coat.
Here is the end product. They were light and crunch and delicious, and definitely a recipe to pull out for the dinner parties! The recipe is under the cut.
Zucchini flowers stuffed with three cheeses (makes 8)
For the blooms
100g reduced fat fetta
100g reduced fat ricotta
1 tablespoon chopped fresh basil and chives
shaved parmesan for topping
For the batter
1/2 cup of plain flour
1/2 cup cornflour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
165 ml apple cider (you can use club soda or beer)
vegetable oil for frying
extra continental flour for dusting
- Prepare the zucchini flowers by washing them under cold water, and removing the stamens.
- Mix together the fetta, ricotta, mozzarella and herbs in a bowl.
- Carefully spoon the cheese mixture into the blooms and twist at the top to seal. Set aside.
- Place the flour, cornflour, baking powder and salt in a bowl and mix well to combine.
- Gradually add the apple cider and whisk until smooth.
- Heat the vegetable oil in a saucepan over high heat.
- Test when its ready with a small drop of batter. If it bubbles as soon as it hits the oil, then you’re ready!
- Dust the prepared flowers in the continental flour, dip into batter and cook for 2 minutes or until golden.
- Drain on absorbent paper, then enjoy!