PESTO & GOAT’S CHEESE STUFFED ZUCCHINI FLOWERS
100g soft goat’s cheese 1/ 3 cup (90g) pesto, plus extra to serve 12 zucchini flowers, stamens removed, stems left intact 120g besan (chickpea) flour 1/ 3 cup (80ml) sunflower oil
Using a fork, mash the goat’s cheese in a bowl. Add the pesto and stir to combine. Carefully spoon 1 heaped tsp of pesto mixture into each zucchini flower, twisting the petals gently to enclose. Transfer to a tray and chill until required.
Whisk the flour, 3/4 cup (180ml) water and 1/4 tsp each salt flakes and ground black pepper in a shallow bowl until combined.
Heat the oil in a large frypan over medium-high heat until hot. One at a time, dip zucchini flowers in batter to coat, allowing excess to drain, then add to the pan (until the pan is filled but not overcrowded). Cook for 2-3 minutes each side or until golden. Transfer to paper towel to drain. Repeat with remaining zucchini flowers. Serve immediately drizzled with extra pesto.