Ricotta Stuffed Zucchini Flowers

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!