Fried Zucchini Flowers Stuffed with Whipped Cod - Recipe by Emiko Davies.

Ingredients

50g plain all-purpose flour
125mL chilled water
6 zucchini flowers
180g Baccalà mantecato*
Vegetable oil for frying

*Baccalà mantecato is dried cod, soaked, poached and whipped into an elegant mousse. See P46 for recipe.

Method

Make the batter by whisking the flour with the chilled water to a smooth, runny batter. Place in the fridge and let the batter chill completely. Meanwhile, prepare the zucchini flowers by gently opening the petals and removing the stamen, or stigma inside the flower by pulling or cutting it off . Set aside.

Measure out 1 tablespoon of baccalà mantecato for each flower, shaping them into thick logs with your hands (or make quenelles using two spoons) and placing them inside the flowers, folding the petals back over the baccalà to enclose it.

When all the flowers have been filled and you’re ready to fry, pour the vegetable oil into a deep frying pan or a small saucepan - ideally the oil should be deep enough so when you put the flowers in they will be fully submerged, about 7.5 cm.

Heat over a medium heat to 160 C. If you don’t have a candy thermometer, there are some cues to look for: the oil should begin to shimmer and the bottom of a wooden spoon inserted in the oil should immediately be surrounded by energetic, tiny bubbles.

One at a time, dip the flowers into the chilled batter, ensuring a good, thick coating particularly around the opening (I like to twist the petals together slightly at the opening to help close them), and then place carefully in the hot oil.

Continue with the zucchini flowers until you can comfortably fit them into the pan without overcrowding (you may need to do this in two batches if your pan is small) and fry for about 2 1/2-3 minutes, or until the batter is crisp and pale golden.

Remove and drain on kitchen paper, then sprinkle with salt while piping hot. Continue frying, if you have done batches and serve while hot.

For a vegetarian version, substitute the baccalà with mozzarella, or ricotta seasoned with lemon zest, salt and some Parmesan. Or simply fry the zucchini (courgette) flowers just as they are dipped in batter (and this would be vegan).

Credits: This is an edited extract from Cinnamon & Salt by Emiko Davies, published by Hardie Grant Books, RRP $40. Available in stores nationally.

Photo Credits: Photography: ©Emiko Davies