Recipe courtesy of Lindeman's ambassador and celebrity chef Dominique Rizzo.
Recipe courtesy of Lindeman's ambassador and celebrity chef Dominique Rizzo.

Zucchini flower fritters

THIS recipe boasts a variety of flavours with added ingredients including crab, corn and goat's cheese and a tomato and bean salsa.

Serves 4.


  • 16 zucchini flowers, stems trimmed 1cm and the stamen removed
  • 250g crab meat, chopped
  • 50g fresh scallops
  • ½ cup fresh corn kernels
  • 1 egg white
  • 75g soft fetta cheese
  • 1 tbsp mint, chopped
  • 1 tbsp dill, chopped
  • ¼ cup fresh breadcrumbs
  • Salt and pepper


  • 2 eggs
  • ¼ cup water
  • ¼ cup cornflour
  • ¼ cup flour
  • ½ tsp salt
  • Rice bran or vegetable oil for frying

Clean out the flowers by brushing with a small paint brush to remove any insects. Cover with a damp cloth until ready to use.

In a food processor or blender pulse the corn until chopped, remove and set aside.

Blend the scallops and egg white until smooth, crumble in the fetta and pulse a couple of times to combine.

Stir through the crab meat, chopped herbs, corn and breadcrumbs. Season to taste. Using a piping bag or small spoon fill the flowers and set them aside.

Mix the eggs and water to make a smooth egg wash. Mix the flour, cornflour and 1/2 tsp salt.

Dip the blossoms in the egg wash, then in the flour mixture and shake off excess. Fill a heavy-based medium saucepan about half-full of the oil. Place the pot over a moderate heat, not too hot or the flowers will burn and the mix will be raw.

The oil is ready when a piece of bread dropped in turns golden after eight minutes. Fry the flowers in small batches, turning occasionally, about eight to 10 minutes or until browned. Drain briefly on a rack, sprinkle with salt and keep warm until ready to serve.


Tomato and green bean salsa

  • 250g mixed heirloom tomatoes, diced, sliced and wedged
  • 100g green beans, blanched and sliced into ½cm round slices
  • 1 tbsp fresh dill, chopped
  • 3 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp lemon juice
  • Salt and pepper

Combine all the ingredients in a bowl and allow to sit for five-10 minutes in the fridge. Spoon over the flowers to garnish.

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