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INGREDIENTS
5-6 courgette flowers
Mixed salad
4 green tomatoes
150g chervil
300g cream cheese
100g parmesan
2 eggs
100g flour
100g panko flour
500ml sunflower or frying oil
100ml olive oil
Salt
Pepper
Nutmeg
Allergens are marked in bold
Put the cream cheese, parmesan and chervil into a blender. Season with salt, pepper and a little nutmeg and blend well.
Place the cream cheese filling in a piping bag. Carefully open the flowers of the courgettes and pipe in the filling using the piping bag.
With a slight twist, close the flowers well again. Mix the remaining filling with a little olive oil and use as dressing later.
Within the flexible zone, the NEFF FlexInduction hob recognises the size and shape of the pan and heats it exactly where it is.
Find out moreDivide the eggs, flour and panko flour between three sufficiently large plates. Mix the eggs well with a fork. Now carefully coat the courgette flowers first in the flour, then in the eggs and finally in the panko flour.
While this is happening, slowly heat the oil. Test with a wooden spoon whether it has reached a sufficient temperature. Small bubbles should form on the spoon. Fry the courgette flowers for about 2 minutes on each side. Be careful not to brown them too much.
Spread the salad mix, green tomatoes on a large platter and season with the dressing. Arrange the courgette flowers on top and serve warm. Culinary meets floristry!