This recipe is from Antonio Carluccio's Vegetables. If you don't have the time or the inclination to stuff them, the flowers are delicious simply battered and fried, then sprinkled with pepper and salt and eaten staight away.
| 12 | zucchini flowers, small zucchinis attached |
| olive oil for shallow frying |
Stuffing
| 125 g | mascarpone cheese |
| 6 tablespoons | fresh breadcrumbs |
| 1 | whole egg |
| 1 | egg yolk |
| 3 tablespoons | freshly grated parmesan cheese |
| 2 tablespoons | finely chopped fresh chervil |
| 1 tablespoon | finely chopped walnuts |
| salt and pepper to taste |
Batter
| 1 | whole egg |
| 1 | egg white |
| 60 g | plain white flour |
| 5 tablespoons | cold water |
| a pinch of salt |
Check the flowers for insects. Reach into the flower and gently pinch out the pistil and stamen.
Mix together all the stuffing ingredients untol you obtain a smooth mixture. Pipe (or spoon) into flowers, and close the flower around the mixture.
Make the batter by beating everyting together. Dip the stuffed flowers into the batter, and let any excess drip off before frying until brown on each side in moderately hot olive oil. Put on absorbent paper to drain before serving hot.
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