Destination Italy via Japan with a simple recipe for a delizioso aperitif: zucchini flower tempura stuffed with weedzarella and chive sauce. A little Italo disco on the playlist, a chilled bottle of prosecco, and it’s docle vita!
For this recipe, you will need :
- 1 lemon
- 8/10 zucchini flowers
- 1 mozzarella
- 80 g heavy cream
- 1 lemon
- 3 g cannabis flowers
- a little fresh chives
- For the tempura batter
- 50g cornstarch :
- 1 egg
- 50 g flour
- 25 cl beer
Preparation:
Step 1: Place cannabis flowers in the oven for 30-40 minutes at 110°C.
Step 2: To make the tempura batter: in a bowl, mix the sifted flour with the cornstarch and egg, then dilute with the cold beer. The batter should be fairly liquid, but not too much so that it coats the zucchini flowers without running.
Step 3 : Place the mozzarella, toasted cannabis flowers and a teaspoon of crème fraîche in a blender. Stuff the zucchini flowers with the paste, without breaking them, and seal tightly.
Step 4: For the chive sauce: in a ramekin, zest a whole lemon (for a punchy taste), snip the chives and add both to the remaining crème fraîche. The result is a sauce that’s perfect for all kinds of savoury fritters.
Step 5: Heat cooking oil (sunflower or grapeseed) in a deep fryer or large frying pan. Dip the zucchini flowers in the tempura batter and plunge into the oil immediately. Cook for just 3 minutes. Drain on a sheet of paper towel and it’s ready! Enjoy pronto to prevent the dough from softening.
Our food pairing : lemon tree CBD
Enjoy!
