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Zucchini Flowers

Zucchini Flowers comes together with Olive Oil and Balsamic Vinegar. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 3 tbsp
• 1 tsp

Method (preview)

1. 1

   Heat the oil in a saucepan over a moderate heat, when it is hot add the garlic and bacon to the pan.

2. 2

   Cook them for a couple of minutes so that the bacon is cooked.

3. 3

   Remove the pan from the heat and allow the bacon and garlic to cool.

4. 4

   Place all the remaining ingredients in a bowl with the cooled garlic and bacon.

5. 5

   Mix the mixture together until it is well combined.

6. 6

   Set aside or refrigerate the stuffing until ready to use.

7. 7

   Place small spoonfuls of the stuffing into the flowers, pressing the mixture firmly down.

8. 8

   Fill each one until they are well filled, twist the top of the flowers to secure in the stuffing.

9. 9

   Set aside or refrigerate until ready to cook.

10. 10

    Preheat the oil in a deep fryer, a deep pan or wok to 180-190: (a small cube of bread will float to the top and be golden after a few seconds).

11. 11

    Place the flour with the salt in a bowl and mix in the iced cold water so that is just combined (this batter must be used immediately).

12. 12

    Toss the courgettes gently in the flour and then dip a few of them at a time in the batter.

13. 13

    Place the coated courgettes in the preheated oil and deep fry them for 1-2 minutes, so that they are golden and crisp all over.

14. 14

    Remove the courgettes from the oil and drain them on kitchen paper.

15. 15

    Place the courgettes in a warm while you cook the remaining ones.

16. 16

    Place the mushrooms, tomatoes, chives, olive oil and balsamic together in a bowl.

17. 17

    Mix them together until well combined.

18. 18

    Place 2-3 courgettes in the centre of each plate and spoon around a little of the mushroom and tomato mixture.

19. 19

    Serve.