Brisbane Local Food

Growing local

A use for the excess male flowers that you get off Zucchini/Tromonccino plants.  I prefer trombonccino flowers because they are a little bigger.

Male flowers - picked early in the morning and put into a plastic bag in fridge till ready for use (I've found mine last up to 4 days)

Stuffing

* Ricotta cheese (about 50 - 100g depending on how many you are stuffing)

* Salt and pepper to taste

Optional: finely chopped spinach &/or spring onions &/or parsley

Batter

  • 1/2 cup of self raising flour
  • Enough soda water (or beer) to make the mix to a runny batter consistency
  • Salt to taste.

Method

Mix all the stuffing ingredients in a bowl and then gently scoop into the zucchini flowers (be careful not to over stuff and leave room at the top to gently twist petals over the cheese mix.

Heat enough oil in a pot that will cover the flowers when you drop them in.

Mix the batter mixture together (I usually just whisk with a fork till smooth)

Dip stuffed flowers into batter mix and gently drop into oil.  Turn after about 1 min (golden brown) and leave for another min and then remove and put onto paper towel. 

Serve by themselves, or with a squeeze of lemon juice or my personal favourite - sweet chilli jam. 

 

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Welcome to Brisbane Local Food (BLF)!

This site was created by Scarlett Patrick, to build capacity in the Brisbane  community for growing, buying, and living sustainably. Six years on, BLF is an important hub to promote, discuss, share and learn about local food growing, production, gardens, services and activities happening in our part of the world.

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Why local?
To reduce food miles, increase food freshness & security, improve social outcomes and reduce the unused outputs of our living environments - like stormwater and green waste.

Brisbane is a sub-tropical city in Queensland, Australia.

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