Creamy Stuffed Zucchini Flowers

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Difficulty: Easy
Makes 12

Remember that time I made Chimichurri Tofu + Vegetable Skewers to pair with Hello! Pinot Grigio? Well, I’m back with Hello! to make another recipe, this time to pair with their Rosé.

The Hello! Rosé is described as “lifted, vibrant red berry and raspberry like fruit with white flowers, rose petal and subtle dark spice. The wine feels light in the mouth yet is so full of flavour it seemingly lasts forever.”

I’ve been back on my wine research (the best kind of research) and I have learned that rosé pairs well with a tonne of tasty things like salads, bruschetta, light pastas and vegetable dishes with Mediterranean vibes. So we’re rolling with those vibes to make a light and Meditteranean-y recipe, Creamy Stuffed Zucchini Flowers!

This filling uses tofu as a kind of creamy feta substitute, combined with fresh and light flaves of lemon and mint to really complement the Rosé. It’s then stuffed into zucchini flowers, lightly battered and fried, to make the ultimate “seeya summer!” dish.

Ingredients

Filling

• • 300g firm tofu
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1 clove garlic, crushed
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon rind
  • 1 tablespoon olive oil
  • 4 tablespoons soy milk
  • Handful of fresh mint, finely chopped

Batter

• • 3/4 cup plain flour
  • 1 teaspoon salt
  • 220mL chilled soda water

Other Stuff

• • 12 zucchini flowers, stamen removed
  • Oil for deep frying
  • Salt
  • Lemon wedges
  • Extra mint to serve

Method

1. 1. Make the filling by breaking the tofu into chunks and popping it into a blender or food processor, along with the nutritional yeast, 1 teaspoon of salt, crushed garlic, lemon juice, lemon rind, olive oil and soy milk. Process until smooth, scraping down the sides occasionally. Remove and fold through the finely chopped mint.
   2. Roll about 1 tablespoon of filling into a little log and gently place it inside the zucchini flower before carefully pressing the petals of the flower to seal in the filling. Repeat with the remaining zucchini flowers and set aside.
   3. Make your batter by adding the flour and 1 teaspoon of salt to a medium-sized bowl and whisking in the chilled soda water until creamy. You want a fairly runny batter and a few lumps are fine.
   4. Heat your oil in a medium-sized saucepan over medium-high heat. I always like to test with a little bit of rolled up filling to check the oil is nice and hot.
   5. One at a time, dip your zucchini flowers into the batter, removing any excess, before popping them into the oil. Be careful not to overcrowd the pan.
   6. Once golden, allow to drain on paper towel while you cook the rest of your zucchini flowers.
   7. Serve immediately with salt, extra mint, lemon wedges and a nice cold glass of Hello! Rosé!