Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4 as tapas
Dietary
Vegetarian
By Matt TebbuttIngredients
- 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
Method
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.