Persian Fetta and Caper Stuffed Zucchini Flowers
- 10 zucchini flowers
- 100 grams Persian fetta cheese or a comparable soft fetta
- 1.5 tablespoons Spanish capers
- sea salt flakes
- freshly ground pepper
- 1 egg separated
- 1.5 cups plain flour
- 1-2 cup cold soda water
Another one of those dishes that once you make it a few times you will wonder why you didn't do it sooner. The delicacy of the flowers and the rich stuffing make them very appropriate on the most formal of occasions. Or leave them un-stuffed au'naturale and serve their golden fried goodness with a simple squeeze of lemon on the most casual of occasions.
- Preheat oil to 180 degrees (350 fahrenheit).
- Combine the yolk, the Persian fetta, the capers, a touch of salt and pepper in a mixing bowl and mix until it is slightly pasty.
- Depending on the length of the zucchini stem you may need to cut some off, leave approx 4 cm (2 inches) attached to the flower.
- Gently open up the zucchini flowers and using a teaspoon gently spoon the cheese mixture into the flowers and fill to approx 2/3rds.
- Gently push the remaining air out of the flowers and squeeze the tips of the petals back together.
- Sift the flour into a large mixing bowl, add a pinch of salt and pepper and make a well in the centre.
- Slowly pour some of the soda water into the well and whisk as you add, slowly moving the whisk out from the well to incorporate more flour until the entire mixture is fluid and thick (it may not require all the soda water, so add it slowly).
- Whisk the egg white until frothy and fold into the batter mixture.
- Whether your flowers are stuffed or not the process is the same.
- Holding on to the stem drag the flowers through the batter until liberally covered (do not batter the stem) and hold the flower end into the deep fryer until the batter has sealed (a few seconds) and then drop the stem in as well, cook until golden, they may require turning once.
- Remove, drain, season with some sea salt, and serve. Serve un-stuffed flowers with a wedge of lemon.