Stuffed zucchini flowers with tomato salsa

Step 1

To make salsa, combine tomato, onion, parsley, olive oil and lemon juice in a bowl. Season well with salt and pepper. Set aside.

Step 2

Combine the flour, egg, soda water and a pinch of sea salt in a large bowl. Whisk until smooth, then refrigerate batter for 30 minutes to chill.

Step 3

Meanwhile, heat olive oil in a frying pan over medium heat. Add onion and fry for 2-3 minutes until softened. Add garlic and cook for 1 minute, then add the breadcrumbs. Continue cooking for 2-3 minutes, stirring occasionally, until the breadcrumbs are light golden. Set aside to cool, then add bocconcini, olives, parsley and rind. Season with salt and freshly ground black pepper.

Step 4

Carefully remove and discard the inner stamen of each zucchini flower, then place a teaspoon of filling in the centre of each flower, wrapping the petals around to enclose the filling.

Step 5

Heat vegetable oil in a deep frying pan over high heat. Dip each zucchini flower in batter, then carefully place in hot oil and fry in batches for 1-2 minutes or until just golden. Transfer to a plate lined with paper towel to drain. Serve with the tomato salsa.