1 For aïoli, blend eggs, vinegar,
garlic and 1 tsp sea salt in a
blender on high for a minute.
Add oil very slowly while the
blender is running and whisk
until thick and emulsified.
Season to taste and refrigerate
until required.
2 For almond purée, soak bread
in 250ml water for 30 minutes,
then squeeze out excess liquid,
reserving 2 tbsp. Process olive
oil, almond meal, garlic and
soaked bread in a blender
until smooth, adding reserved
soaking liquid to loosen if
necessary. Season to taste
with lemon juice and salt.
3 Gently open zucchini flowers
and place a heaped teaspoonful
of almond purée in each. Gently
twist the tops of petals together
to close.
4 Heat oil in a deep saucepan
or deep-fryer to 180°C. Combine
rice flour, baking powder and
a pinch of salt in a bowl and
gradually whisk in sparkling
water until smooth. Batter
should be made just before
frying – it will thicken if it sits.
5 Place seasoned flour in a
bowl. Lightly dust flowers in
flour and dip into the batter,
shaking off excess. Fry in
batches until golden and crisp
(2-3 minutes; be careful, hot oil
may spit). Drain on paper towels
and serve hot with aïoli.
Wine suggestion 2011
Gembrook Hill “Blanc de
Blanc”, Yarra Valley. Coming
from one of the cooler sites in
the Yarra, this sparkling wine
made with a 100 per cent
chardonnay spends six years
on lees before being disgorged
with very little dosage. It’s dry,
shows great acid, fine mousse
and lovely yeasty characters
from the lees contact. ➤18 zucchini flowers with
stem attached, stamens
removed, ends trimmed
Vegetable oil, for
deep-frying
150 gm rice flour
Pinch of baking powder
225 ml chilled sparkling
mineral water
Seasoned plain flour,
for dusting
AÏOLI
3 eggs
1 tbsp white wine vinegar
1 garlic clove, crushed
500 ml (2 cups) vegetable oil
ALMOND PURÉE
125 gm day-old sourdough,
crusts removed
150 ml olive oil
125 gm almond meal
1 small garlic clove,
finely grated
Juice of 1 lemon, or to taste
Zucchini flowers stuffed with
almond purée and aïoli
SERVES 6 // PREP TIME 10 MINS // COOK 3 MINS
“This tempura batter gets really crisp and works really well
with the garlic-scented soft almond purée in the flowers,”
says Papadakis. “It’s the perfect snack for a dinner party.”