Ricotta Stuffed Zucchini Flowers
Ricotta Stuffed Zucchini Flowers
Zucchini flowers might be a little indulgent, but they are insanely delicious!
Servings
15
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 15 zucchini flowers
- 200g ricotta
- ¼ cup grated parmesan
- Zest 2 large lemons
- ¼ bunch basil leaves, thinly sliced
- 1 tsp salt
- 2 tsp pepper
- 1 cup rice flour
- 2 tsp bicarbonate of soda
- 1 cup cold soda water
- 1 egg
- Salt & pepper, to taste
- Rice bran oil, to sauté
Method
- Carefully open the leaves of the flowers and remove the stamens.
- Combine the ricotta, parmesan, lemon zest, basil, salt and pepper in a bowl.
- Gently put a 1½ tsp cheese mix into each flower, fold the petals up around the filling and carefully twist the tips of the flowers to seal.
- Whisk the flour, bicarb, soda water, egg, salt and pepper in a bowl until combined. Don’t worry about any lumps.
- Fill a sauté pan with oil to about 1½cm and heat over medium heat to 180ºC.
- Dredge a stuffed flower in batter, carefully place it into the pan and sauté for 2 mins, turn and sauté for another 2 mins, drain on paper towel. Don’t overcrowd the pan or the flowers won’t be crisp and light.
- Tip: If you prefer not to batter and sauté these, you can steam them for about 10 mins. Serve them with a bone broth and thinly sliced spring onions. They’ll be delicious!
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