Zucchini Flower Stuffed with Goat's Cheese & Black Olive Dressing

Ingredients

Serves 4

ZUCCHINI FLOWERS

4 fresh zucchini flowers
80g goat's cheese
Zest of 1 lemon
Black pepper
Sea salt
150ml milk
2 tbsp plain flour
Oil for frying

GREMOLATA (BLACK OLIVE DRESSING) - Optional

50g kalamata olives
10g pine nuts
1 bunch flat leaf parsley
20ml extra virgin olive oil
Dash of brandy

Method

ZUCCHINI FLOWERS

Mix the goat's cheese, zest, salt and pepper and whip until smooth.

Dip each flower first in milk, then coat in flour, then again in milk and re-coat in flour.

Heat deep fryer with oil to 160°C.

Gently place flowers in hot oil and cook until golden and crisp.

Remove and blot with paper towel to remove excess oil.

GREMOLATA

Chop all of the ingredients and combine with the olive oil and brandy.

TO SERVE

Place a flower on each plate and drizzle with dressing.

Recipe provided by Moda Tapas Brasa Bar