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
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Cooking tools:
- Mixing bowl
- Pepper mill
- Spoon
- Skillet
- Stove
- Tongs
- Paper towel
- Plate
Ingredients
- 200 gm 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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