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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


  • 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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