Spiced stuffed zucchini flowers
Servings: 2- 4
1 pkt fresh zucchini flowers (8- 10)
1/4 cup coarsley chopped fresh cashews, lightly toasted
3/4 cup spreadable cream cheese or labne
(you might require more cream cheese if the flowers are large)
A few garlic chives chopped
1 tbsp unroasted curry powder
1/2 tsp chilli powder or flakes
1 tsp salt
1/2 cup besan (chickpea) flour
1 tsp salt
1/2 tsp tumeric powder
1 tsp chilli powder
about 1 cup iced sparkling water
oil for frying (1/2 cup) olive oil or canola
Lightly toast the chopped cashews and curry powder in a dry pan until the nuts are just coloured.
Mix in enough cream cheese or labne to make a stiff paste, add the chopped chives and salt.
Carefully open the petals of the flowers and remove the pistil of the flower in the center – you will see it attached to the stem. Fill each flower with a spoonful of the cream cheese and nut stuffing. I find it easy to roll the stuffing into a log the same thickness as the stems of the flowers and cut into lengths of about 3 – 4 cms. Place into the flower and twist the petals to close and seal.
Once all the flowers are filled, mix the besan flour and dry ingredients, add enough cold sparkling water or soda to make a thin batter. Dip the stuffed flowers in the batter and fry in batches in hot oil until crisp. Drain on paper towels and serve hot.