Deep-fried Stuffed Zucchini Flowers

Name: Deep-fried Stuffed Zucchini Flowers (Fiori di Zucchine Ripieni e Fritti)
Cuisine: Italian
Ingredients: 30 g shelled walnuts, toasted and finely chopped; 3 tablespoons finely sliced flat-leaf parsley leaves; 2 tablespoons finely sliced mint leaves; 3 tablespoons finely sliced basil leaves; finely grated zest of ½ lemon; generous pinch dried chilli flakes; salt flakes, to taste; vegetable oil, for deep-frying; 18 female zucchini (courgette) flowers, with baby zucchini attached; 18 female zucchini (courgette) flowers, with baby zucchini attached; 175 g fresh goat’s cheese; 500 ml chilled water; 250 g self-raising flour; 3 lemons, cut into cheeks

Fiori di Zucchine Ripieni e Fritti

Preparation info

Serves
6
as a first course

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

I know stuffed zucchini flowers appear everywhere these days, but I do think these ones (in the

Ingredients

Europe
Italy
Starter
Vegetarian
Sardinia

Ingredients

Method