Breville BDF500XL manual Stuffed zucchini flowers with feta and basil

Recipes

Stuffed zucchini flowers with feta and basil

Serves 4 as an entrée

INGREDIENTS

1 cup flour Pinch salt

1 cup water

2 teaspoons olive oil

1 egg, separated

16 zucchini flowers

5oz marinated goat’s cheese feta

1 tablespoon finely chopped basil Salt and freshly ground black pepper

METHOD

1.Mix flour and salt together and whisk in water, oil and egg yolk. Set aside to rest for 30 minutes.

2.Fill deep fryer with 4 quarts of oil and preheat to 350°F.

3.Gently wash zucchini flowers and pat dry with paper towel. Open each flower, remove stamen from inside and discard.

4.Mash goat’s feta and basil together and season with freshly ground black pepper. Spoon a teaspoonful into each flower and press petals together to enclose.

5.Whisk egg white to soft peaks and fold through batter. Coating one at a time, dip each zucchini flower into the batter and lower into the hot oil. Cook in batches of 4 for 3–4 minutes or until crisp and golden. Drain on paper towel and season with salt. Repeat with remaining batter and zucchini, making sure to reheat the oil between batches.

Serve immediately.

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