less than 30 mins
10 to 30 mins
Serves 4 as tapas
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By Matt Tebbutt
- 100g/3½oz strong soft goats’ cheese, such as Ragstone
- 1 tbsp mascarpone
- 2 sprigs thyme, leaves picked
- 50g/1¾oz almonds, toasted
- vegetable oil, for deep-frying
- 100g/3½oz 00 flour
- 50g/1¾oz semolina
- 200ml/7fl oz whole milk
- 4 small courgettes, with flowers if available, left whole
- 2 tsp truffle honey
- salt and freshly ground black pepper
Beat the goats’ cheese and mascarpone together to loosen. Stir in the thyme and season with salt and pepper.
Spread the cheese mixture onto a serving plate and top with the toasted almonds.
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.
Mix together the flour and semolina with some salt and pepper in a bowl.
Pour the milk into another bowl.
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.
Top the cheese and almonds with the fried courgettes and flowers and drizzle with truffle honey. Serve with a crisp glass of white wine.