Battered and Fried Zuccini Flowers

A delightful and surprisingly easy recipe that will make you look like a genius, from our chef at Heritage Square, Rozanne Scholtz. Zuccini flowers often come with the zuccini’s bought at good grocers, but you can also order them through Caveau Deli, along with the rest of these ingredients.

Ingredients

Ingredient item
12 zuccini flowers (size varies)
200g chili chevre (or similar strong flavoured cheese)
340ml beer (lager)
1 cup cake flour
100ml mayonnaise
1 1/2 tsp paprika

Method

1. Wash inside and outside of zuccini flowers thoroughly in cold water
2. Stuff with the chevre and close flowers over top
3. Dust flowers lightly with flour (use a 1/4 cup)
4. Mix the remaining flour and beer together until there are no lumps
5. Season batter with salt, white pepper and 1/2 tsp paprika
6. Coat flowers in beer batter and set aside
7. In a medium-size saucepan, add enough oil over medium-high heat to submerge the flowers in
8. Fry flowers until golden brown, approx 1 1/2 - 2 minutes
9. Remove and place on paper towel to allow excess oil to drip
10. Toast the 1 tsp paprika in a frying pan until the smell is stronger (approx 2-3 minutes)
11. Mix well with the mayonnaise
12. 12. Serve flowers in bowl with a side-bowl of the paprika mayonnaise

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