I got talking (something I always seem to do) to Charlie Muscat about his produce at the Greater Whitsunday Farmers Markets a little while ago and he was telling me that he had decided to sell zucchini flowers (he had previously only sold the actual zucchini)! I had eaten zucchini flowers a few times before but realised I hadn’t actually made them. Realising that there is no better time than the present, I brought some of the zucchini flowers and found this delish recipe. What I loved about this recipe is that we could incorporate some local produce from Goanna Brewing and Bee2U!

We found that these gorgeous zucchini flowers were perfect as an entrée for our dinner that night. Maybe an idea for your next dinner party!

Delish zucchini flowers!

Please, please, please remember that YOU MUST REMOVE THE STAMENS (those bits in the middle of the flower – see pic below) from the zucchini flowers and dispose of these as they are poisonous for humans and animals! I used a clean pair of tweezers to grab them out with. I wrapped them in papertowel and threw them straight in the bin.

Carefully wash and rinse the zucchini flowers, removing the stamens from inside the blossoms. Pat dry with a paper towel.

You must remove the stamens from the flowers!!

Combine the mascarpone, 1 tsp honey and walnuts in a bowl and stir until well incorporated. Taste the mixture and add the remaining honey if you would like it a bit sweeter! Spoon the mixture into a piping bag (or a zip lock bag) and set aside.

In a medium sized pan, add vegetable oil so that it is about 1cm thick. Place over a medium heat.

I love that we can use local ingredients!
The mascarpone mixture!

Carefully pipe the mascarpone mixture into each zucchini flower (about a tablespoon worth in each) and set aside until all are filled. If there is any mascarpone left over, top up any as needed.

In a bowl, combine the salt and flour. Pour in the beer and whisk gently until incorporated (but be careful not to over mix and deflate the batter too much). The mix should look something like the pic below! Once your oil is hot (dip a small amount of batter into the oil and it should pop and crackle instantly), take the flowers one at a time, twist the ends of the flower to help seal in the mixture and submerge fully in the batter. Transfer to the oil and repeat with 2 to 3 more. Let them cook for about 1 minute before flipping onto the other side and cook for another minute or until golden brown on both sides.

 

Dipping in the batter!
Fry them up!

Remove to a plate covered with paper towel. Repeat this for all for and serve up with a little bit of natural yoghurt mixed with just a touch of honey! Eat these while they are hot!!

Golden and delicious!

Honey, Walnut & Mascarpone Stuffed Zucchini Flowers

What will you need? Serves 4 to 6 as an entrée!

1 dozen zucchini flowers

¾ cup plain flour

1 cup beer (we used Goanna Brewing’s Mexicana)

½ tsp salt

½ cup mascarpone

¼ cup crushed walnuts

1-2 tsp runny honey plus extra for serving (we used Bee2U honey)

Vegetable oil for frying

Natural yoghurt, for dipping

 

Carefully wash and rinse the zucchini flowers, removing the stamens from inside the blossoms. Pat dry with a paper towel.

Combine the mascarpone, 1 tsp honey and walnuts in a bowl and stir until well incorporated. Taste the mixture and add the remaining honey if desired. Spoon into a piping bag (or a zip lock bag) and set aside.

In a medium sized pan, add vegetable oil so that it is about 1cm thick. Place over a medium heat.

In a bowl, combine the salt and flour. Pour in the beer and whisk gently until incorporated (but be careful not to over mix and deflate the batter too much).

Carefully pipe the mascarpone mixture into each zucchini flower (about a tablespoon worth in each) and set aside until all are filled. If there is any mascarpone left over, top up any as needed.

Once your oil is hot (dip a small amount of batter into the oil and it should pop and crackle instantly), take the flowers one at a time, twist the ends of the flower to help seal in the mixture and submerge fully in the batter. Transfer to the oil and repeat with 2 to 3 more. Let them cook for about 1 minute before flipping onto the other side and cook for another minute or until golden brown on both sides. Remove to a plate covered with paper towel. Repeat this for all for and serve up with a little bit of natural yoghurt mixed with just a touch of honey!

 

About The Author

Trudie Bishop is our Chief of Foodspiration and an experienced home cook with a passion for local produce, learning and getting kids of all ages in the kitchen.

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