PESTO & GOAT’S CHEESE STUFFED ZUC­CHINI FLOW­ERS

delicious - - ENTERTAINING. -

SERVES 4

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.

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