Name: Zucchini flowers filled with herbs and goat’s curd
Yield: 16
Ingredients: 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 plain flour (½ cup); 2 eggs, lightly beaten; 210 gm fresh breadcrumbs, toasted in oven until golden (3 cups); 60 ml olive oil (¼ cup); 60 gm unsalted butter, coarsely chopped; To serve: lemon wedges

Ingredients

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 plain flour (½ cup)

2 eggs, lightly beaten

210 gm fresh breadcrumbs, toasted in oven until golden (3 cups)

60 ml olive oil (¼ cup)

60 gm unsalted butter, coarsely chopped

To serve: lemon wedges

Method

Main

1.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.

2.Dip each flower in flour, shake to remove excess, dip in egg, then coat in breadcrumbs.

3.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.

Fiona Hammond

Styling by Vanessa Austin