Stuffed Zucchini Flowers

Zucchini flowers are the perfect little parcels for a goat cheese filling, and this goes amazing with red wine.

Zucchini flowers

(female flowers are bigger, and have the baby zucchini attached to the end, while male flowers just have a stem)

Filling:

Fresh goat cheese (chevrè) - Can also use ricotta

Chives - chopped

Basil - chopped

Red chilli - chopped

Zest of one lemon

S + P

Tempura batter:

1 egg

1 cup icy cold water

3/4 cup plain flour

Pinch bicarb soda

Vegetable or canola oil

1. Prep the zucchini flowers. They're fragile little things that bruise and tear easily. Gently open the flower and remove the stamen, without tearing. Rinse flower and pat dry.

2. Combine all filling ingredients and season to taste. Take a tablespoon of the mixture and roll into an oblong, and place into the flower. Fold petals around cheese 

3. Make the batter by whisking together egg and water until light and fluffy, add flour and bicarb and mix together quickly. Do not over beat.

4. Coat flowers in batter and deep fry in very hot oil for approx. 2 mins, or until golden brown. Drain on paper towels. Scatter sea salt and freshly cracked black pepper and serve.