Name: Zucchini Flowers with Whipped Bottarga
Total time: 40 min
Yield: 6
Ingredients: 50g crustless white bread, chopped; ½ cup (125ml) milk; ½ cup (125ml) olive oil; ½ cup (125ml) vegetable oil, plus extra for deep-frying; 30g finely grated bottarga (salted, cured fish roe), plus extra to serve; 1 tbsp lemon juice; ¾ cup (110g) plain flour; ¼ cup (35g) cornflour; ½ tsp baking powder; 1 egg white; ⅔ cup (160ml) chilled soda water; 18 zucchini flowers with stem attached (360g); lemon wedges, to serve

VMG Recipes