Fried courgettes with goats’ cheese, almonds and truffle honey
Tangy cheese and sweet earthy truffle honey match perfectly with crisp fried courgettes.
Ingredients
- Vegetable Oil (for frying)300 ml
- Milk50 ml
Instructions
7 steps- 1
Beat the goats’ cheese and mascarpone together to loosen. Stir in the thyme and season with salt and pepper.
- 2
Spread the cheese mixture onto a serving plate and top with the toasted almonds.
- 3
Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
- 4
Mix together the flour and semolina with some salt and pepper in a bowl.
- 5
Pour the milk into another bowl.
- 6
Dip the courgettes with flowers into the milk, then into the flour and semolina mixture. Deep-fry for 2-3 minutes, or until golden-brown. Drain on kitchen paper.
- 7
Top the cheese and almonds with the fried courgettes and flowers and drizzle with truffle honey. Serve with a crisp glass of white wine.
Nutrition
1 serving ≈ 163 g
Nutrition values are estimates. - means data is unavailable.
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