Fried zucchini flower with goats cheese
Recipe by Alex Herbert, Bird Cow Fish
Serves 1
Zucchini flowers are one of those seasonal treats that we pounce on every year when we see them at farmers' markets. Their delicate flavour and stunning appearance make them an ideal addition to spring menus, perfect for aperitivo.
2 large zucchini flowers
50g goats cheese, lightly mashed
30g butter
2 large slices sourdough bread, toasted
1 tablespoon olive oil
Lemon juice, to taste
Salt and pepper
Slice the zucchini flower from the tip to the base into quarters and remove the stamen. Carefully fill each flower with goats cheese.
Melt butter in a frying pan over medium heat. Add flowers and fry gently turning to colour evenly all over.
Place cooked flowers on toast, drizzle with olive oil, lemon juice and season with salt and pepper.
Recipe created with the Smeg 2 Slice toaster.
