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4 servings
INGREDIENTS
5-6 courgette flowers
Mixed salad
4 green tomatoes
150g French parsley
300g cream cheese
100g parmesan
2 eggs
100g flour
100g panko flour
500ml sunflower or frying oil
100ml olive oil
Salt
Pepper
Nutmeg
Allergens are marked in bold
Step 1
Put the cream cheese, parmesan and French parsley into a blender. Season with salt, pepper and a little nutmeg and blend well.
Step 2
Place the cream cheese filling in a piping bag. Carefully open the flowers of the courgettes and pipe in the filling using the piping bag.
Step 3
With a slight twist, close the flowers well again. Mix the remaining filling with a little olive oil and use as dressing later.
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Step 4
Divide the eggs, flour and panko flour between three sufficiently large plates. Mix the eggs well with a fork. Now carefully coat the courgette flowers first in the flour, then in the eggs and finally in the panko flour.
Step 5
While this is happening, slowly heat the oil. Test with a wooden spoon whether it has reached a sufficient temperature. Small bubbles should form on the spoon. Fry the courgette flowers for about 2 minutes on each side. Be careful not to brown them too much.
Step 6
Spread the salad mix, green tomatoes on a large platter and season with the dressing. Arrange the courgette flowers on top and serve warm. Culinary meets floristry!