Friday, May 25, 2012

Zucchini flower fritters with feta and basil recipe

Zucchini flower fritters with feta and basil recipe

  • Cuisine: Modern Australian
  • Serves 4
These zucchini-flower fritters are filled with a creamy combination of feta and fresh basil, then fried until crisp. If you have a wok burner on the side of your barbecue, use it to cook the fritters and keep all the cooking aromas outside. Serve the flowers in a paper napkin with a sprinkle of salt for a real taste sensation.


1 cup plain flour
1/2 tsp salt
1 cup water
1 tsp olive oil
1 egg, separated
16 zucchini flowers
1 cup marinated feta, drained
10 basil leaves
Salt and freshly ground black pepper
Oil for deep-frying


Sift flour and salt together in a bowl. Whisk water, olive oil and egg yolk together, then whisk into the flour until combined. Allow to rest for 30 minutes.

Beat egg white until soft peaks form, then fold through the batter just prior to using.

Gently open each zucchini flower and remove the stamen. Wash gently if needed and dry well.

Mash feta slightly with a fork. Chop basil leaves and add to the feta, seasoning with pepper. Place a heaped teaspoonful of the filling into each flower and press the petals back around it firmly.

Pour a 4–5 cm layer of oil in a large saucepan or wok and heat over a medium–high heat. Dip the zucchinis flowers, one at a time, into the batter and into the hot oil. Fry until golden.

Drain on kitchen paper, season with salt and serve immediately.