Name: Stuffed Zucchini Flower And Crudite Platter With Aioli Recipe
Total time: 50 min
Yield: 8
Cuisine: Italian

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Here's the perfect start to your dinner party crisp, cheesy zucchini flowers and aioli. 

How to make Stuffed Zucchini Flower And Crudite Platter With Aioli Recipe

Katrina Woodman

Crawler

Italian

<p>Here's the perfect start to your dinner party crisp, cheesy zucchini flowers and aioli. </p>

Egg yolks

Dijon mustard

White balsamic vinegar

Olive oil

Large garlic clove,  crushed

Lemon rind,  finely grated

Lemon juice

Good-quality fresh basil pesto

Plain flour

Cornflour

Soda water,  chilled

Fresh ricotta

Fresh goat's cheese

Smooth feta,  crumbled

Fresh zucchini flowers,  stamen removed

Vegetable oil,  to deep-fry

For the aioli, whisk the yolks, mustard and vinegar in a bowl. Pour a few drops of oil into the yolk mixture. Whisk until well combined. Continue adding the oil in a thin, steady stream, whisking constantly until combined. Stir in the garlic, lemon rind and juice. Season. Transfer to a bowl. Swirl through 1 tbs pesto.

step 1

Place the flour and cornflour in a bowl. Make a well in the centre. Whisk in the soda until just combined. Set aside to rest. Combine the ricotta, goats cheese, feta and remaining pesto in a bowl. Season. Spoon one-eighth of the ricotta mixture into each flower. Gently flatten flowers to spread ricotta mixture. Press petal ends to enclose.

step 2

Add enough oil to a saucepan to reach one-third of the way up the side. Heat to 180c over high heat. Line a large baking tray with paper towel. Dip flowers, 1 at a time, in the batter, allowing excess to drain off. Deep-fry, in 4 batches, for 1-2 minutes or until crisp. Transfer to prepared tray to drain. Season with sea salt. Transfer to a serving platter and serve immediately with crudites and aioli.

step 3

Taste