Crispy zucchini flowers with Amalfi lemon aioli
(Image by Beth Druce)
For the battered flowers:
100g plain flour
100g corn flour
70ml white wine
150ml sparkling water
Salt & pepper
8/12 zucchini flowers
200g spider crab when in season (white meat only) or 200g Ricotta (depending on size of flowers)
Amalfi lemon aioli:
1 free range egg yolk (large)
1tsp Dijon mustard
500ml light olive oil
2 garlic cloves (finely chopped)
1 unwaxed Amalfi lemon (zest & juice, if you can’t source an Amalfi use 1.5 regular lemons)
Salt & pepper
To make the batter combine the flour and corn flour, slowly mix in the white wine and sparkling water until it reaches a thick liquid consistency, season to taste.
Carefully open the flowers and remove the inside stem. Season the crabmeat/ricotta and gently stuff the flowers, twisting the tops to seal. The easiest way to stuff them is with a piping bag.
To make the aioli put the egg yolk and mustard in a bowl and whisk together. While whisking very slowly start to add the oil drop by drop until thickened, then you can pour quicker.
When finished add the garlic, lemon zest and juice and season to taste.
Using a good quality rapeseed or vegetable oil, heat the fryer to 175oC .
Dip the zucchini flowers in the batter, remove the excess and gently place in the fryer for approximately 4 minutes until they start to colour. Do not over fill the fryer with flowers.
Repeat with all the flowers.
Place your crispy flowers on to a large board and serve with Amalfi lemon aioli. Enjoy!
(Note: for a healthier option roast flowers in a pre heated oven (175oC) for 20 – 25 mins on a non stick pan which has been drizzled with oil)
See below a short film by Beth Druce to help you recreate this Fifteen Cornwall iconic dish at home and read her blog here following her visit to Newlina Eco-Garden who supply us with our Zucchini flowers.
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