Zucchini flowers stuffed with crab and fish

Fish / Seafood



150g cooked crab meat (about 2-3 large crabs)

150g cooked white fish meat

1/3 cup Caerphilly cheese

2 Tbsp. finely chopped chives


1 cup white rice flour

½ teaspoon salt

¼ teaspoon baking soda

1 large egg yolk, room temp

¾ cups cold soda water

10 zucchini blossoms

1 1/2 cups of vegetable or canola oil


Flake the cooked fish and add it to the crab meat. Next, add the softened Caerphilly cheese and chives and mix well. Keep mixing until the cheese forms a smooth consistency.  Cover mixture and refrigerate until needed.  Just before you stuff the flowers, place the mixture into a piping bag. If you don't have one, use a freezer bag and then cut a corner off and use it as a make-shift piper.  To prepare the flowers, start by slicing the stems off the male flowers. If you need to clean the flowers, gently wipe them with a damp paper towel. Slice the baby zucchinis into strips ensuring the head is still attached to the flower.

Gently open the petals. It may take a few tries as they can be entwined. Remove the pistil by snipping it off with some scissors. Gently pipe about 2 tables of filling into the flowers. They will swell up as you fill them. Twist the top of the petals together to close the flowers. Set the flowers aside.  Whisk together white rice flour, salt, and baking soda in a medium or large mixing bowl.

In a small mixing bowl, whisk together egg yolk and soda water until smooth and fizzy. Pour the egg and water into the flour and mix gently with a fork until just combined. Don't over mix - It is okay if there are still some dry clumps, but just make sure to mix in the flour from the bottom of the bowl.

Heat the oil in a medium saucepan. Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm.

Dip each flower one by one into the batter. Hold it over the bowl to let the excess batter drip off.

Test the oil to see if it’s ready by dropping a little batter in. It's ready if the batter sizzles to the top. Place the coated flower on a slotted spoon and gently lower it into the hot oil. Cook the flowers until they are lightly crispy for about 2-3 minutes. Remove flowers from oil with slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers. Once all the flowers have been cooked, serve immediately.


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