200 gm goat’s curd2 tbsp chopped herbs, such as flat-leaf parsley, chives and chervil3 anchovy fillets, finely chopped16 zucchini flowers, pistils removed75 gm (½ cup) plain flour2 eggs, lightly beaten210 gm (3 cups) fresh breadcrumbs, toasted in oven until golden60 ml (¼ cup) olive oil60 gm unsalted butter, coarsely choppedTo serve:lemon wedges
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.
Dip each flower in flour, shake to remove excess, dip in egg, then coat in breadcrumbs.
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.