Salmon-Stuffed Fried Zucchini Flowers
35 mins cooking time
15 zucchini flowers
200g fresh salmon, skin removed, diced
¼ cup light cream
1 egg yolk
100g ricotta cheese, firm
Salt and pepper
For the batter
1 cup water with ice cubes
¾ cups plain flour
10 basil leaves, finely chopped
Pinch of salt
Good pinch of bicarbonate of soda (baking soda)
750ml Carbonell Grapeseed Oil
Extra basil leaves and sliced lemon for garnish
Lemon alioli (Makes 2 cups)
1 clove garlic
Good pinch salt
1 egg yolk
1 ½ cups Carbonell Grapeseed Oil
1 tbsp lemon juice
Clean out the zucchini flowers with a paint brush and remove the stamen.
In a food processor blend the salmon with the cream, egg yolk, thickened cream, ricotta, capers and seasoning. Pipe or spoon the mixture into the flowers and twist the tops.
For the batter, combine the egg with the water and gently whisk this into the flour and baking soda, with the basil and salt until just combined. Heat the Carbonell Grapeseed Oil in a large deep pot and drop a small amount of the batter into the oil to test if it is hot enough. Dip the zucchini flowers into the batter, then fry until golden for about 3 minutes. Drain on paper towel and serve with the lemon aioli, basil leaves and sliced lemon.
For the aioli, crush the garlic with the salt and add in the egg yolk. With a hand held blender slowly drizzle in the oil. Continue to blend until the mixture thickens, add the lemon juice and continue blending until smooth and thick. Adjust the seasoning and serve.