INGREDIENTS

INSTRUCTIONS

First make the batter. Sieve the flour into a bowl and make a well in
the centre. Pour in the olive oil, stir and add enough water to make  a
batter about the consistency of thick cream. Leave to stand for at
least 1 hour if you can. Just before cooking, whisk the egg whites to
a stiff peak and fold into the batter. Add salt to taste.  Heat the oil
in a deep-fryer until very hot. Remove the thorns from  the base of the
zucchini flowers and the stamens from the centre.  Hold a flower
upright, open slightly and carefully. Put about 15g  goats' cheese,
1/2tsp pesto and 1tsp tomato fondue in each. Twist the  top of the
petals to seal. Dip in the batter and drop into the hot  oil. Fry on
one side for about 2 minutes and then turn over. They  will take about
4 minutes in total to become crisp and golden. You  may need to work in
batches.  Drain on kitchen paper and serve immediately - just as they
are or  with hot tomato sauce or a little extra tomato fondue.  Pesto:
In a food processor, whizz the basil with the olive oil, pine  kernels
and garlic, or pound them in a pestle and mortar. Remove to a  bowl and
fold in the parmesan cheese. Taste and season with salt.  DISCLAIMER(c)
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Nutrition (calculated from recipe ingredients)
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Calories: 244
Calories From Fat: 95
Total Fat: 10.9g
Cholesterol: 19.3mg
Sodium: 766.6mg
Potassium: 608.1mg
Carbohydrates: 25.9g
Fiber: 7g
Sugar: <1g
Protein: 14.8g