Riesling – Stuffed Zucchini Flowers
Serve up a taste of the Mediterranean with this delicious wholesome dish of stuffed zucchini flowers. A perfect match for our current release Riesling.
12 zucchini flowers, courgettes attached
Olive oil for shallow frying
125g mascarpone cheese
6 tbs fresh breadcrumbs
1 whole egg and 1 yolk
3 tbs freshly grated parmesan cheese
2 tbs finely chopped fresh parsley
1 tbs finely chopped walnuts
Salt and pepper to taste
1 whole egg and 1 egg white
60g plain flour white
5 tbs cold water
A pinch a salt
Mix together the mascarpone, breadcrumbs, egg and egg yolk, parmesan, parsley, walnuts, and salt and pepper to taste until you obtain a smooth mixture. Pipe into flowers, and close the flower around the mixture.
Make the batter by beating everything together. Dip the stuffed flowers into the batter, and let any excess drip off before frying until brown on each side in moderately hot oil.
Put on absorbent paper to drain before serving hot.