Bloomin’ beautiful ideas
Golden- yellow zucchini flowers, still attached to sweet young zucchinis, are usually stuffed with a delicate mixed filling and lightly fried in batter. But the flavour and tenderness of these baby vegetables invites their use in other dishes, too. The pr
tempura prawn zucchini flowers
½ cup ( 75g) cornflour, sifted ¾ cup ( 110g) self raising flour, sifted 1 teaspoon sea salt flakes 1 ¼ cups ( 310ml) cold soda water 2 ice cubes 150g peeled raw tiger prawns 1 x 2cm piece fresh ginger, finely grated 1 clove garlic, crushed 1 tablespoon store- bought chilli jam 1 stalk lemongrass, chopped sea salt vegetable oil, for deep frying 20 zucchini flowers, stamens removed lime wedges, to serve Place the cornflour, flour, salt and soda water in a bowl and whisk until just combined. Add the ice cubes and keep the batter chilled until use. Place the prawns, ginger, garlic, chilli jam, lemongrass, and salt in a small food processor and process to combine. Spoon 1 teaspoon of the prawn mixture into each zucchini flower and twist the petals to enclose. Heat the oil in a large, deep saucepan over high heat until the temperature reaches 180° C on a deep- fryer thermometer. Dip the zucchini flowers in the batter, shake off any excess and deep- fry, in batches, for 3– 4 minutes or until lightly golden and the filling is cooked through. Drain on absorbent paper, sprinkle with sea salt and serve with lime wedges. Serves 4– 6.
zucchini flower slice
1 tablespoon extra virgin olive oil 200g flat pancetta or bacon, chopped 1 white onion, sliced 1 cup ( 180g) grated zucchini 1 tablespoon chopped lemon thyme 8 eggs 1 cup ( 250ml) single ( pouring) cream 1 cup ( 125g) finely grated gruyère sea salt and cracked black pepper 10 zucchini flowers, stamens removed Preheat oven to 200° C. Heat ½ tablespoon of the oil in a large nonstick frying pan over high heat. Add the pancetta and cook for 3– 4 minutes or until crisp and golden. Remove from the pan and set aside. Add the remaining oil and the onion to the pan and cook for 3– 4 minutes or until softened and lightly golden. Place the onion in a bowl and add the grated zucchini, the lemon thyme and pancetta and mix to combine. Spoon the mixture into a lightly greased 20cm x 30cm tin lined with non- stick baking paper. Place the eggs, cream, cheese, salt and pepper in a bowl and whisk to combine. Pour the egg mixture into the tin over the zucchini mixture and top with the zucchini flowers. Bake for 25– 30 minutes or until golden and cooked through. Serves 4– 6.