Crispy zucchini flowers and stretched curd

Name: Crispy zucchini flowers and stretched curd
Yield: 12
Ingredients: 12 zucchini flowers, trimmed, stamens removed; 1 fior di latte (fresh mozzarella – substitute bocconcini), cut into 12 cubes; Light olive oil (substitute sunflower oil), for deep-frying; Sea salt flakes, to serve; 4 egg yolks; 1 tbs Dijon mustard; 4 garlic cloves, crushed; 440ml blended olive oil (substitute sunflower oil); 2 tbs white wine vinegar; 1/2 cup (75g) self-raising flour; 1 cup (250ml) chilled soda water

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by delicious. team

delicious. team

Oct 20, 2018

“This is a tribute to Jo’s grandmother, Lidia. When Matt was trying to work out this cooking thing, spending time with her in her backyard [garden] in Box Hill started to define how he wanted to go about it. There are great photos of Matt picking zucchini flowers with Lidia. We’ve refined the batter slightly, but the filling is exactly as Lidia would have done it.” This is an edited extract from Eat at the Bar by Matt McConnell with Jo Gamvros (Hardie Grant Books, RRP $50). Available in stores nationally. Recipe by Matt McConnell and Jo Gamvros.

12 zucchini flowers, trimmed, stamens removed
1 fior di latte (fresh mozzarella – substitute bocconcini), cut into 12 cubes
Light olive oil (substitute sunflower oil), for deep-frying
Sea salt flakes, to serve

Aioli

4 egg yolks
1 tbs Dijon mustard
4 garlic cloves, crushed
440ml blended olive oil (substitute sunflower oil)
2 tbs white wine vinegar

Batter

1/2 cup (75g) self-raising flour
1 cup (250ml) chilled soda water

Method

1.

For the aioli, put egg yolks, mustard, garlic and some salt flakes and freshly ground black pepper in a food processor and whiz well. Very slowly, add olive oil, starting with a drop at a time to allow the mixture to emulsify before adding the next drop. As aioli thickens, slightly increase the rate of drips, being careful not to pour too quickly. Once the oil has been incorporated, mixture should resemble a very thick mayonnaise. Add the vinegar, followed by 1/4 cup (60ml) hot water to make a shiny, smooth aioli about the consistency of cream. Check and adjust seasoning, and store in an airtight container in the fridge for up to 2 weeks.
2.

For the batter, put the flour in a mixing bowl and form a well in the middle. Pour in soda water and whisk briskly to combine. The batter should be the consistency of thick cream. Refrigerate until needed.
3.

To stuff the flowers, gently tear one side of the flower open. Place a cube of cheese inside and twist to seal it shut.
4.

Add enough oil for deep-frying to a large, heavy-based saucepan or deep-fryer and heat the oil until it reaches 180°C on a cooking thermometer. Working with one at a time, dip each flower in the batter and coat well. Using your fingers, gently wipe off a little excess batter. Fry flowers quickly for 2 minutes or until lightly golden, then drain on paper towels. Serve warm with a sprinkling of sea salt and a side of aioli.