Entertaining Entrees Italian

Stuffed zucchini flowers with tomato salsa

Name: Stuffed zucchini flowers with tomato salsa
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 8
Cuisine: /italian
Ingredients: 150g (1 cup) plain flour; 1 egg; 300ml soda water; Pinch of sea salt; 20ml (1 tablespoon) olive oil; 1/2 small brown onion, finely chopped; 1 garlic clove, crushed; 1 cup soft fresh white breadcrumbs; 100g bocconcini, chopped; 10 black olives, pitted, chopped; 2.00 tablespoon chopped fresh flat-leaf parsley; 1 teaspoon grated lemon rind; 20 zucchini flowers; Vegetable oil, to fry; 3 vine-ripened tomatoes, seeded, chopped; 1/2 small red onion, finely chopped; 2 tablespoons (40ml) olive oil; 1 tablespoon (20ml) lemon juice

1 rating

1h 15m

15m

Stuffed zucchini flowers with tomato salsa

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Stuffed with a cheese and topped with a fresh tomato salsa, these fried zucchini flowers are to die for.

150g (1 cup) plain flour
1 egg
300ml soda water
Pinch of sea salt
20ml (1 tablespoon) olive oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
1 cup soft fresh white breadcrumbs
100g bocconcini, chopped
10 black olives, pitted, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
20 zucchini flowers
Vegetable oil, to fry

Tomato salsa

3 vine-ripened tomatoes, seeded, chopped
1/2 small red onion, finely chopped
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons (40ml) olive oil
1 tablespoon (20ml) lemon juice

Method

1.

To make salsa, combine tomato, onion, parsley, olive oil and lemon juice in a bowl. Season well with salt and pepper. Set aside.
2.

Combine the flour, egg, soda water and a pinch of sea salt in a large bowl. Whisk until smooth, then refrigerate batter for 30 minutes to chill.
3.

Meanwhile, heat olive oil in a frying pan over medium heat. Add onion and fry for 2-3 minutes until softened. Add garlic and cook for 1 minute, then add the breadcrumbs. Continue cooking for 2-3 minutes, stirring occasionally, until the breadcrumbs are light golden. Set aside to cool in a bowl, then add bocconcini, olives, parsley and rind. Season with salt and freshly ground black pepper.
4.

Carefully remove and discard the inner stamen of each zucchini flower, then place a teaspoon of filling in the centre of each flower, wrapping the petals around to enclose the filling.
5.

Heat vegetable oil in a deep frying pan over high heat. Dip each zucchini flower in batter, then carefully place in hot oil and fry in batches for 1-2 minutes or until just golden. Transfer to a plate lined with paper towel to drain. Serve with the tomato salsa.