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Zucchini flowers filled with herbs and goat’s curd

Zucchini flowers filled with herbs and goat's curd

Australian Gourmet Traveller fast food recipe for starter zucchini flowers filled with herbs and goat’s curd

  • 2 tbsp chopped herbs, such as flat-leaf parsley, chives and chervil
  • 3 anchovy fillets, finely chopped
  • 16 zucchini flowers, pistils removed
  • 75 gm plain flour (½ cup)
  • 2 eggs, lightly beaten
  • 210 gm fresh breadcrumbs, toasted in oven until golden (3 cups)
  • 60 ml olive oil (¼ cup)
  • 60 gm unsalted butter, coarsely chopped
  • To serve: lemon wedges

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