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Patty Pan Flowers stuffed with goats cheese

Mon 28th May 2012 Posted By Sarah James Complexity – 3/5 Cooking Time – 0:04HRS
  • Ingredients
    • 6 patty pan squashes with flowers attached (this would also work with courgettes and their flowers)
    • 100g soft Welsh Goat's Cheese
    • 25g pine nuts
    • plain flour
    • seasoning
    • For the batter:
    • 1 egg yoke
    • 175ml ice cold sparkling water
    • half teaspoon cornflour
    • 85g self raising flower
    • Runny honey to drizzle
    • For the patty pan flowers, heat some oil in a deep-fat fryer to 150C/320F.
    • Place the goat\'s cheese, pine nuts, salt and freshly ground black pepper into a bowl. Mix until well combined.
    • Carefully spoon equal amounts of the goat\'s cheese mixture into each of the flowers. Be careful not to overfill the flowers or they won’t close.
    • Gently squeeze the flowers petals back together to enclose the goat\'s cheese mixture.
    • Dredge each stuffed patty pan flower in plain flour.
    • For the batter, mix together the water and the egg yoke, then add the cornflour and self raising flour quickly and minimally (don\'t worry if there are lumps)
    • Dip the stuffed patty pan flowers and the attached squash into the batter and transfer to the hot oil to deep fry-fry for 3-4 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
    • To serve, drizzle the patty pan flowers with honey and garnish with mustard cress.
Preparation Method
  1. 6 patty pan squashes with flowers attached (this would also work with courgettes and their flowers) 100g soft Welsh Goat\'s Cheese 25g pine nuts plain flour seasoning For the batter: 1 egg yoke 175ml ice cold sparkling water half teaspoon cornflour 85g self raising flower Runny honey to drizzle For the patty pan flowers, heat some oil in a deep-fat fryer to 150C/320F. Place the goat\'s cheese, pine nuts, salt and freshly ground black pepper into a bowl. Mix until well combined. Carefully spoon equal amounts of the goat\'s cheese mixture into each of the flowers. Be careful not to overfill the flowers or they won’t close. Gently squeeze the flowers petals back together to enclose the goat\'s cheese mixture. Dredge each stuffed patty pan flower in plain flour. For the batter, mix together the water and the egg yoke, then add the cornflour and self raising flour quickly and minimally (don\'t worry if there are lumps) Dip the stuffed patty pan flowers and the attached squash into the batter and transfer to the hot oil to deep fry-fry for 3-4 minutes, or until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper. To serve, drizzle the patty pan flowers with honey and garnish with mustard cress.
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