9-10 organic Zucchini flowers, stems removed
200g Oak Valley mince
2 gloves of garlic, chopped
Zest of 1 lemon
Season with salt and freshly ground black pepper
1 green chilli, chopped
1 handful of Italian parsley, chopped
1 small organic onion, sliced
3 Tbsp Organic Tamari sauce
2 Tbsp fish sauce
1 whole free range egg
1/2 Cup (125g) plain flour
1 cup cold water
Oil for frying
Garnish with fresh coriander
Remove the stems from each of the Zucchini flowers
In a mixing bowl, combine the mince, garlic, zest, seasoning, chilli, parsley, onion, Tamari, fish sauce and still to combine.
Add the egg to the mince mixture and set in the fridge for a few minutes while you make the batter.
To make the batter; combine the flour, water and seasoning until the consistency resembles heavy cream by adding a few tablespoons of water at a time.
Still the batter mixture until completely smooth and set aside in the fridge.
Remove the mince mixture from the fridge and begin stuffing each of the flowers by taking a teaspoon of mixture and placing it into each of the flowers from the centre.
Twist the petals to secure the mixture.
Dip each of the flowers into the batter and coat each side.
Heat a frying pan on medium heat until the oil reaches temperature (you can check this by lights sprinkling some flour in and if it begins to bubble the oil is hot enough.)
Shallow fry each of the zucchini flowers until golden and crispy (around 3-4 minutes of each side)
Once crisp, remove from the oil and drain on kitchen towel or you could set the fried flowers onto a lined baking tray and place into the oven if you are worried that the mince mixture is not cooked through for about 10 minutes.
Serve hot with fresh coriander and enjoy.