Zucchini flower fritters stuffed with feta and basil

INGREDIENTS

150g plain flour

sea salt and freshly ground black pepper

1 egg, separated

1 teaspoon olive oil

16 zucchini flowers

150g soft feta

10 basil leaves, chopped

vegetable oil, for shallow-frying

METHOD

Sift the flour and ½ teaspoon salt together in a bowl and make a well in the centre. Whisk the egg yolk, olive oil and 250 ml water together in a bowl. Add to the flour and whisk until combined. Leave to rest for 30 minutes.

Meanwhile, gently open each zucchini flower and remove the stamen. Wash gently, if needed, and dry well. Roughly mash the feta using a fork. Add the basil and season with pepper. Place 1 heaped teaspoon of filling into each flower and firmly press the petals around the filling to enclose.

Heat 5 cm vegetable oil in a large, heavy-based saucepan or wok over medium–high heat.

Beat the eggwhite until soft peaks form, then fold through the batter. Dip the zucchini flowers, one at a time, into the batter, then add to the hot oil and cook for 4–5 minutes or until golden. Drain on kitchen paper and season with salt.

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