Stuffed Zucchini Flowers with Willowbrae Marinated Goat's Cheese Pepper Balls

We’ve finally found it! The perfect cheese for our stuffed zucchini flower recipe and it’s from just down the road in Wilberforce. After a few attempts with a variety of cheeses and long winded lists of ingredients, we
finally stumbled upon Willowbrae’s Marinated Goat’s Cheese Pepper Balls. What can I say, these pepper balls are divine and available at Deli La Na in Kurrajong Village.

What’s great about this cheese, not only does it taste amazing, but you also don’t need to fuss around preparing the filling for the flowers like most other recipes. They are already marinated in a zingy lemon
pepper seasoning and ready to go straight into the flowers.

Zucchini flowers are also currently in season and there is nothing better than purchasing fresh fruit and vegetables direct from the farm. We highly recommend Sciberras Fresh, just a stone’s throw away from Dido’s
Place.

Stuffed Zucchini Flowers with Willowbrae Marinated Goat’s Cheese Pepper Balls

Ingredients
Zucchini Flowers from Sciberras Fresh
Marinated Goat’s Cheese Pepper Balls from Willowbrae Chevre Cheese
1 tspn salt
1 tspn pepper
1 cup plain flour
Chilled sparkling water
1.5L canola/vegetable oil

Method
Gently open the top ends of the Zucchini Flowers and fill the flowers with Marinated Goat’s Cheese Pepper Balls. The size of the flower will determine how much cheese to use. Our flowers were quite small, so I only used about a quarter of each ball in each flower. Delicately twist the flowers to close.

Preheat your deep fryer or frying oil (vegetable or canola) to 180 degrees Celsius.

To prepare the batter, mix the plain flour, salt and pepper together in a mixing bowl, then whisk in the chilled sparkling water until the batter resembles the consistency of thin pancake batter. Dip each of the zucchini flower heads into the batter.

Fry the zucchini flowers for 2-3 minutes or until golden brown. Set aside on a wire rack or absorbent paper.

Serve immediately with lemon and a simple tomato, red onion, parsley & balsamic vinegar salad.