Stuffed Fried Zucchini Flowers Recipe

Ingredients

Serve 4

• 20 fresh zucchini/courgette flowers

• 6 tbsp freshly grated Parmesan cheese

• 1 cup/125 g fine dry bread crumbs

• 1 tbsp finely chopped parsley

• 3 eggs

• salt and freshly ground black pepper to taste

• 1 cup/150 g all purpose/plain flour

• 1-2 cups/250-500 ml olive oil, for frying

Method:

1. Rinse the flowers carefully under cold running water. Trim the stalks and dry the flowers carefully with paper towels.

2. Mix the Parmesan and bread crumbs in a large bowl. Add the parsley, 1 egg, and salt and pepper. Use this mixture to carefully stuff the flowers.

3. Beat the remaining eggs and place them in a small bowl. Place the flour in a small bowl and dip the stuffed flowers first in the flour, followed by the egg.

4. Heat the oil in a large frying pan until very hot and fry the flowers in small batches until golden.

5. Remove with a slotted spoon and drain well on paper towels. Season with salt and serve hot.