These flowers were grown in Munduberra. I know that name not because I’ve ever been there but because when I was in primary school my best friend Darren moved there with his family. NEVER TOO BE SEEN AGAIN.
Not by me anyways. It was a good lesson in the non-permanence of things. Much like the seasons. It is zucchini flower season NOW. I got a bag of these guys for a few bucks at the Power House Markets at New Farm.
Prep Time – 40 minutes Cooking Time 10 minutes
- 6 medium zucchini flowers
- 125g cottage cheese
- 1 tsp ground sumac
- 1 egg yolk
- 1 egg white
- 1 cup Buttermilk
- 1/2 cup corn flower
- 1/2 cup arrowroot
- 1 tbsp baking powder
- Oil for shallow frying.
Using a small sharp knife, make an incision into each of the flowers. Gently prise away the stamen inside. Remind you of anything?
Combine the cottage cheese, sumac, egg yolk and a little salt. Place the mixture into a piping bag and pipe a small amount into each of the flowers, using the incision you’ve made. Refrigerate.
For the batter, combine the egg white, buttermilk, cornflour and arrowroot until smooth. Refrigerate.
Heat a small shallow fry pan with about 2cm of cooking oil.
Holding onto the stem, dip each flower into the batter, drain off any excess and place gently into the hot oil. About 2 minutes on either side, or until golden and crunchy all over.
Drain well on kitchen towel, season and serve hot.
- You don’t need to fry zucchini flowers. Tossed through a pasta or raw in a salad works well also. But sometimes you just want fried foods.
- Cottage cheese can be replaced by ricotta, cream cheese or even mascarpone.
- The stamen is the same shape as a penis. That is what 12 year old me was trying to get at.
- The remmoulade from THIS recipe is a perfect accompaniment. It works like a tartare sauce does for fish and chips.