Zucchini flowers, stracchino, lemon and oregano
From the January 2011 issue.
6 zucchini flowers per person
150g stracchino cheese*
Zest of ½ a lemon
Fresh oregano, leaves, picked and washed
100g corn flour
50g 00 flour**
Soda water
* Stracchino cheese is a soft, creamy, cows’ milk cheese with a mild, delicate flavour. The washed rind, soft texture taleggio cheese will also work if you have difficulty sourcing stracchino.
** 00 Flour – A higher protein flour available in specialised food outlets.
 Step 1
Remove the stamen from each zucchini flower and using a clean pastry brush remove any soil or excess pollen from the flowers.
|
 Step 2
In a mixing bowl, combine the stracchino cheese with a little freshly ground black pepper and zest of the lemon (use a micro plane to achieve the best result).
|
 Step 3
Wash the oregano and pick as many leaves as you have zucchini flowers. Place one oregano leaf inside each zucchini flower, then add a teaspoon of the cheese mix and twist the tips of the flower to seal the cheese inside.
|
 Step 4
Pre heat a small pot of oil to 180 degrees. Combine the corn flour and 00 flour with a good pinch of salt and whisk in just enough soda water to make a light batter.
|
Step 5 Dust the zucchini flowers in cornflour before dipping into the batter. Shake of as much excess batter as possible before frying in small batches until lightly coloured. Drain off excess oil on kitchen paper, sprinkle with sea salt and serve immediately. |