Zucchini Flower Tempura Stuffed with Camerbert Cheese & Basil
Some quick and easy to bang together, works great as an entree
Tablespoon of Olive Oil
Cold Soda Water
1/2 Cup Plain Flour
1/2 Cup Corn Flour
Salt & Pepper
Carefully wash the Zucchini Flowers and leave it to dry, whilst it is left to dry, finely cut up the basil and combine with the camerbert cheese, olive oil + salt & pepper to taste. Peel back the flowers, and delicately stuff each one, closing the petals to seal it.
To make the batter, beat up one egg and mix in the flour, add Soda water really slowly and mix until it is a nice light paste.
To cook, fill up a pot with approximately 3 cm of oil. Carefully coat each flower in the batter and cook until golden.
Time to Prepare: 15 minutes Time to Cook: 10 minutes Cost: $10