Zucchini flowers filled with herbs and goat's curd

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Zucchini flowers filled with herbs and goat's curd

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Serves 16

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

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.

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RECIPE Fiona Hammond PHOTOGRAPHY William Meppem STYLING Vanessa Austin

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