Method

• Flake the cooked fish and add it to the crab meat
• Next, add the softened Caerphilly cheese and chives and mix well
• Keep mixing until the cheese forms a smooth consistency
• Cover mixture and refrigerate until needed
• Just before you stuff the flowers, place the mixture into a piping bag
• If you don't have one, use a freezer bag and then cut a corner off and use it as a make-shift piper
• To prepare the flowers, start by slicing the stems off the male flowers
• If you need to clean the flowers, gently wipe them with a damp paper towel
• Slice the baby zucchinis into strips ensuring the head is still attached to the flower
• Gently open the petals
• It may take a few tries as they can be entwined
• Remove the pistil by snipping it off with some scissors
• Gently pipe about 2 tables of filling into the flowers
• They will swell up as you fill them
• Twist the top of the petals together to close the flowers
• Set the flowers aside
• Whisk together white rice flour, salt, and baking soda in a medium or large mixing bowl
• In a small mixing bowl, whisk together egg yolk and soda water until smooth and fizzy
• Pour the egg and water into the flour and mix gently with a fork until just combined
• Don't over mix - It is okay if there are still some dry clumps, but just make sure to mix in the flour from the bottom of the bowl
• Heat the oil in a medium saucepan
• Turn on the oven to a very low heat to keep the cooked zucchini blossoms warm
• Dip each flower one by one into the batter
• Hold it over the bowl to let the excess batter drip off
• Test the oil to see if it’s ready by dropping a little batter in
• It's ready if the batter sizzles to the top
• Place the coated flower on a slotted spoon and gently lower it into the hot oil
• Cook the flowers until they are lightly crispy for about 2-3 minutes
• Remove flowers from oil with slotted spoon and place on a baking sheet in the oven while you cook the remaining flowers
• Once all the flowers have been cooked, serve immediately