Recipe Category: Entrees
Stuffed Zucchini Flowers with Feta, Basil Oil and Chilli
Delicate zucchini blossoms with a creamy centre and crispy coat.
|Preparation Time:||30 minutes|
|Cooking time:||10 minutes|
- 350g Persian or marinated feta in oil
- 1 cup basil leaves
- 1/2 teaspoon salt
- 120g zucchini flowers
- 1/2 cup self raising flour
- 1/2 cup beer
- extra light olive oil, for deep frying
- Sriracha chilli sauce, for serving
- basil leaves, for garnish
Drain the feta, reserving the oil. Blend basil with 1/3 cup of reserved oil and salt to a paste. Carefully remove the centre pistil from each flower and fill with feta, enclosing the bloom around the cheese. Just prior to cooking, whisk beer into flour to make a batter. Thinly coat each flower completely in batter and deep fry in hot oil until golden. Drain on absorbent paper. Dollop serving plates with basil paste and small drops of chilli and serve stuffed zucchini flowers on top. Garnish with basil leaves.