Zuchini fried flowers
with aspargus
1
Combine zucchini, asparagus and fennel in a bowl.
2
Whisk lemon juice and rind, and oil in a small bowl to combine, season to taste and add to vegetables. Toss well to combine and set aside to marinate (10-15 minutes).
3
After soaking the zucchini flowers in the egg and flour, cook them in a pan for a few minutes
4
Add fennel fronds and parsley and toss to combine. Season to taste, scatter bottarga over and serve
