Monday, 30 June 2014

Fiori di Zucchina Fritti con il Formaggio di Capra


My courgette plants are starting to flower!

One of the pleasures of summer - harvesting our very own courgette flowers.
The family just loves having them simply deep-fried tempura-style or stuffed.













Fiori di Zucchina Fritti con il Formaggio di Capra
Fried Courgette Flowers with Goat's Cheese
Recipe adapted from Yotam Ottolenghi

125g soft goat's cheese
30g parmigiano, finely grated
2 tbsp chopped chives
1 tsp chopped thyme
Salt and black pepper

6 courgette flowers with the baby courgette attached
60g plain flour
1 egg, lightly beaten
60g panko breadcrumbs
Vegetable oil, for frying




Make the filling by stirring together the cheeses, chives, thyme, a pinch of salt and pepper.


Put a tablespoon in the base of each flower and gently twist the tips of the petals to secure the filling inside.


 Prepare three shallow bowls: one with the flour and a quarter-teaspoon of salt, one with the beaten eggs and one with the breadcrumbs and a quarter-teaspoon of salt.
Toss each stuffed flower and attached courgette first in the flour, shaking off any excess, then in the egg.


Finally coat with breadcrumbs and set aside.


 Pour around 350ml oil into a medium, nonstick frying pan (enough to come 1cm up the sides of the pan) and place on a high heat. After two minutes, turn down the heat to medium and, when bubbles start to surface, put the courgettes in the hot oil, a few at a time, adjusting the temperature so they take about a minute on each side to go a nice golden brown. Remove with a slotted spoon, drain on kitchen paper and sprinkle with salt.


Place them on a serving plate, drizzle over a little honey and fresh thyme flowers.
Serve at once.







2 comments:

  1. Petani modern lagi menawan....

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    Replies
    1. hahaha... belum boleh claim jadi petani, pokok courgette baru 4 batang :D
      xoxo

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