Labna-stuffed Zucchini Flowers

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 250 g plain yogurt
• 1 tablespoon olive oil
• 60 g pine nuts
• 100 g raisins, chopped
• 1 tablespoon parsley, chopped
• 12 squash blossoms
• 1 cup flour
• 350 ml
• oil (for deep frying)

Recipe

• 1 to make the labna mix oil and yoghurt. place in a strainer lined with muslin or clean tea towel. place this over a bowl and leave in fridge for 2 days.
• 2 remove from cloth and mix with raisins, nuts and parsley and season with salt & pepper.
• 3 remove stamens from flowers. put labna in piping bag and pipe gently into the flowers.
• 4 mix flour with to make a smooth batter.
• 5 heat oil in frying pan.
• 6 dip flowers in batter and fry until just golden brown.
• 7 only dip in batter just before frying. the batter should only just cover the flowers and you should still be able to see the flower through the batter.