Darling, crispy zucchini flowers with honeycomb and roasted pistachio dukkah

Oh la la, mon amour, bring me some more……..Darling, crispy zucchini flowers with honeycomb and roasted pistachio dukkah

I was bursting with excitement this last weekend at our local farmer’s market, Orange Grove.  I saw the darlingest, baby zucchinis with heavenly little flowers clinging on.  They were nestled together like sweet kittens meowing to be taken home and taken care of.  In hindsight, I’m not sure if stuffing them and dropping them in hot oil is really ‘taking care of’, but we’ll go with it.

My stuffed zucchini flowers are a sea of contrasts  – the soft, delicate petals incased in a light crispy outer shell, the divine, creaminess of ricotta cut through with the tartness of olives and goat’s cheese.

In keeping with the contrasts, what better than to dunk a crispy, creamy zucchini flower into?  Ooey, gooey, delectable honeycomb.  I have had a handsome hunk lounging on my bench all week…….

Even better, lets douse the thing with nuts!  Pistachios roasted till golden and then crushed with superseeds.  This is practically a superfood – superhuman at least.  I can see them spreading their wings and flying into my mouth, happy that they have achieved their life’s goal.  To make someone smile.

Enjoy, savour and devour!

Orange Grove markets: www.organicfoodmarkets.com.au

I am so glad to catch you in time to save those baby zucchinis! Now they will have a tasty home!  Let me know how your crispy zucchini flowers taste.

Recipe

Serves 10
Prep time 30 minutes
Cook time 10 minutes

20 zucchini flowers (flower with baby zucchini)
1 cup fresh ricotta
100g goats feta, crumbled
6 pitted black  olives, diced (I prefer thick and juicy kalamata)
3 tsp fresh thyme leaves
1 tsp lemon zest, finely grated
sea salt flakes and black pepper
vegetable oil, for frying
1 cup plain flour
2 Tbsp olive oil
150ml soda water, chilled
1 egg white
100g fresh honeycomb (found at specialist food stores)
1/3 cup unsalted pistachios, shells removed
1 tsp linseeds
1 tsp sesame seeds
½ tsp chia
¼ tsp ground cumin

Mix the ricotta, goat’s cheese, zest, olives and thyme in a bowl with a pinch of cracked pepper.  Gently wipe down the flowers and zucchini with a damp paper towel to remove any residual dirt.  Carefully peel open the top of the flower and remove the stalk-like stamen.  Spoon in 1 heaped tsp of the ricotta mix and twist the petal to close.  Set aside on a baking paper lined tray for battering.

For the batter, mix the flour olive oil, soda and egg white together until just combined and let stand for 10 minutes.  Place pistachios in a frypan and heat on high for 1 minute or until slightly browned.  Remove immediately onto a chopping board and roughly chop.  Mix pistachios, linseeds, sesame seeds, chia and cumin in bowl and stir to combine.

Heat 1cm of vegetable oil in a deep sided frypan on high until searing hot.  You can test the heat by dropping in a tsp of batter.  This should sizzle on contact with the oil and brown up quickly.  Lightly dip each flower in the batter nad gently lower into the oil, allowing space between each flower.  Cook for 1 minute, turning once or until lightly browned nad crispy.  You may have to cook the flowers in batches.

Remove from the oil with slotted spoon and drain on a paper towl covered dish.  Arrange a pile of the crispy zucchini flowers ona platter with a large hunk of gooey honeycomb and a mound of freshly crushed pistachio dukkah.

Enjoy, savour and devour!

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