16zucchini flowers(female with baby zucchini attached)
1onionmedium diced, sautéed until tender and caramelized
350gsweet potatocooked and mashed
1cupgrated cheddar cheese
1tablespoonrosemary leavesfinely chopped
salt & pepper
Preheat oven at 180 deg C (360 deg F).
Separate flowers from the baby zucchinis. Finely chop the zucchinis and place in a medium bowl.
To the bowl add sautéed onion, mashed sweet potato, grated cheese, toasted pine nuts and rosemary. Season with salt and pepper to taste.
Open up the zucchini flowers, this will require tearing down the sides of the flower. You want a flat open flower.
Place a decent tablespoon, or two, of sweet potato mixture in the centre of the flattened zucchini flower. The amount of mixture you use for each flower depends on how big your flowers are. Fold the petals up and around the mixture to form your fritter. The flower isn’t meant to encase the mixture completely, you should still see mixture between the petals. Repeat with the remaining flowers.
Place fritters in a baking dish which has been lined with baking paper. Drizzle fritters with olive oil and sprinkle with a little extra salt. Bake in the oven at 180 deg C (360 deg F) for 30 minutes and fritters are golden.