Feta & Olive Stuffed Zucchini Flowers
Makes 24 

24 zucchini flowers 
150g Castello feta, crumbled 
1/3 cup mixed olives, pitted, roughly chopped  
Small handful basil leaves, finely chopped 
1 lemon, cut into wedges
Vegetable oil for frying 

S.Pellegrino Batter 
100g plain flour, sifted 
50g corn flour, sifted 
1 tablespoon baking powder
½ teaspoon smoked paprika 
1 cup (250ml) S.Pellegrino Sparkling Natural Mineral Water 

Gently remove and discard stamens from zucchini flowers. In a small bowl combine feta, olives and basil. Using a small spoon carefully stuff zucchini flowers with about 1 teaspoon of mixture, twist the top of each flower to seal. Continue with remaining flowers and mixture.  

For the batter, combine flour, corn flour, baking powder, smoked paparika in a bowl with 1 teaspoon salt flakes. Slowly add the San Pellegrino sparkling natural mineral water and whisk until there are no lumps and a smooth batter forms. It should be the consistency of a thick pancake batter. 

Fill a large saucepan or deep fryer with vegetable oil. Place over medium heat and bring to 180°C on a deep-frying thermometer. In batches, dip each zucchini flower into the batter, then carefully lower into the oil. Fry for 4-5 minutes, turning halfway, or until golden and crisp.

Carefully remove zucchini flowers from the oil using a slotted spoon and drain on paper towel. Season with salt flakes and serve with lemon wedges.

Recipe: Helena Moursellas