Crispy Zucchini Flowers Stuffed with Green Ricotta
Prep time: 15 mins
Cooking time: 15 mins
Serves: 4
Ingredients
- 375g Ricotta Cheese
- 150g Salsa Verde HFM
- 200g Zucchini Flowers
- 150g Corn Flour
- 45g Plain Flour
- 1/3 Cup Plain flour + more for dusting
- 250ml Soda Water or Sparkling Water chilled
- Vegetable oil for deep frying
- Salt & Pepper
Method
- Mix the ricotta cheese and the Salsa Verde in a mixing bowl until combined. Season with salt and pepper and place on a piping bag.
- Carefully open the flowers and remove the pistil if desired, fill in the flowers with the green ricotta mixture 3/4 of the way so then you can twist the tops to close the flower.
- Get the oil ready on a pot or deep fryer at approx. 180°C.
- Once all the flowers are stuffed, toss them in flower and place them on a plate, set aside.
- Place the chilled soda water in a mixing bowl, add the flours and lightly whisk until just combined.
- Once oil is hot, dip the flowers into the batter, and carefully dip into the frying oil, do 2 or 3 at the time if they fit and cook for 1-2 mins until golden and crispy.
- Remove from the oil and place on a platter with absorbent paper towel.
- Repeat with the rest of the flowers, season with salt and pepper and serve hot.
Tips:
- Serve with a leafy salad on the side.
- Serve as a side dish or as an entrée.
- Drizzle with a nice European style dressing if desired or squeeze with some lemon juice.