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Zucchini flowers filled with herbs and goat's curd

You'll need

  • 200 gm
  • goat’s curd
  • 2 tbsp
  • chopped herbs, such as flat-leaf parsley, chives and chervil
  • 3
  • anchovy fillets, finely chopped
  • 16
  • zucchini flowers, pistils removed
  • 75 gm (½ cup)
  • plain flour
  • 2
  • eggs, lightly beaten
  • 210 gm (3 cups)
  • fresh breadcrumbs, toasted in oven until golden
  • 60 ml (¼ cup)
  • olive oil
  • 60 gm
  • unsalted butter, coarsely chopped
  • To serve:
  • lemon wedges

Method

  • 01
  • Combine goat’s curd, herbs and anchovy fillets in a bowl and season to taste with freshly ground black pepper. Place a heaped teaspoon of goat’s curd mixture in each zucchini flower, twisting tips of petals to seal.
  • 02
  • Dip each flower in flour, shake to remove excess, dip in egg, then coat in breadcrumbs.
  • 03
  • Combine oil and butter in a frying pan over medium-high heat and, when butter has melted and oil is hot, shallow-fry flowers in batches, turning occasionally, for 3 minutes or until golden brown. Drain on absorbent paper and serve with lemon wedges.

At A Glance

  • Serves 16 people
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At A Glance

  • Serves 16 people

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