| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
A, Year, At, Ballymaloe |
8 |
servings |
INGREDIENTS
| 140 |
g |
Plain flour |
| 1 1/2 |
tb |
Olive oil |
| 1 |
|
Egg whites; up to 1.5 |
|
|
Sea salt |
|
|
Sunflower oil for deep-frying |
| 12 |
|
Zucchini flowers; up to 16 |
| 175 |
g |
Fresh goats' cheese; up to 225 |
| 3 |
ts |
Pesto; up to 4 |
| 115 |
g |
Fresh basil leaves |
| 150 |
g |
Extra virgin olive oil |
| 25 |
g |
Fresh pine kernels |
| 2 |
lg |
Clov garlic; peeled and crushed |
| 55 |
g |
Freshly and finely grated parmesan cheese |
|
|
Salt |
INSTRUCTIONS
BATTER
FILLING
PESTO
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.
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