Labna-Stuffed Zucchini Flowers |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From The Sydney Morning Herald 10 Nov 09. Ingredients:
250 g plain yogurt |
1 tablespoon olive oil |
60 g pine nuts |
100 g raisins, chopped |
1 tablespoon parsley, chopped |
12 squash blossoms |
1 cup flour |
350 ml beer |
oil (for deep frying) |
Directions:
1. To make the labna mix oil and yoghurt. Place in a strainer lined with muslin or clean tea towel. Place this over a bowl and leave in fridge for 2 days.
2. Remove from cloth and mix with raisins, nuts and parsley and season with salt & pepper.
3. Remove stamens from flowers. Put labna in piping bag and pipe gently into the flowers.
4. Mix flour with beer to make a smooth batter.
5. Heat oil in frying pan.
6. Dip flowers in batter and fry until just golden brown.
7. Only dip in batter just before frying. The batter should only just cover the flowers and you should still be able to see the flower through the batter.
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