Silken Tofu and Herb Stuffed Zucchini Flowers

For effortless summer entertaining, King International presents a refined twist on classic stuffed zucchini flowers. Traditionally made with ricotta or other cheeses, this version uses Kingland Silken Tofu to create an equally creamy, melt-in-the-mouth filling. Each flower is coated in a delicate batter and lightly deep-fried to achieve a crisp exterior that gives way to a warm, velvety centre, complemented by a subtle pop of briny olives.

This dish makes an elegant appetiser for any gathering, and the filling can easily be tailored—try sundried tomatoes or prosciutto for an elevated variation.

Ingredients

For the Batter & Flowers

• 50g plain flour

• 50g cornflour

• 100–120mL cold sparkling mineral water

• 8 zucchini flowers

• 200g Kingland Silken Tofu

• 8 basil leaves, julienned

• 8 mixed olives, minced

• Vegetable oil, for frying
  

For Serving

• Salt and pepper

• Lemon wedges

• Basil leaves

Method

1. Prepare the Flowers: Gently remove the stamen from each zucchini flower and discard. Set the cleaned flowers aside.

2. Make the Filling: In a bowl, crumble the silken tofu by hand. Mix in the minced olives and julienned basil leaves, then season with salt and pepper to taste.

3. Fill the Flowers: Spoon the mixture into a piping bag and pipe into the centre of each flower. If preferred, a teaspoon can be used instead. Twist the petals to secure the filling.

4. Prepare the Batter: Sift plain flour and cornflour with a pinch of salt into a large bowl. Create a well in the centre and pour in the sparkling water. Stir gently to form a thin batter—some lumps are perfectly fine. Add more water if needed to achieve a light consistency.

5. Fry the Flowers: Heat 3cm of oil in a deep saucepan to 180°C. Dip each flower into the batter, allow excess to drip off, then fry in batches for about 2 minutes or until golden. Transfer to a paper towel–lined tray. Repeat with remaining flowers.

6. Optional Garnish: Remove the saucepan from heat and add extra basil leaves to the oil. Fry for around 10 seconds until lightly curled, then remove.

7. Serve: Garnish with basil leaves, salt, and pepper, and serve alongside fresh lemon wedges. Bon appetite!