Stuffed Zucchini Flowers
Serves 6 - as an appetiser
Crowd Pleasers
Brunch
Salads & Sides
Vegetarian
Gluten Free
These little delights were in season at my local fruit ‘n’ veg market. They were cheap, (only 2 bucks $$ a tray) … so I couldn’t resist trying out this Italian classic. They were a big hit!!
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
Zucchini filling ingredients
- 24 zucchini flowers
- 1 cup ricotta cheese
- ½ cup grated parmesan
- ¼ cup basil leaves
- 1 tablespoon lime rind
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon nutmeg
- ½ cooking oil
Batter ingredients
- ½ cup self raising flour (GF option)
- ½ cup cornflour (GF option)
- 1 cup water
- 6 ice cubes
- ½ cup extra self raising flour (GF option)
Cooking Steps
1
Add ricotta, pecorino, pepper, salt, ground nutmeg and grated lime (or lemon) rind into bowl, gently stir until thoroughly combined.
Add roughly chopped basil leaves and gently stir through.
2
Take one zucchini flower; holding the flower by the stem (the ‘zucchini’ part), gently unfold the petals, so the flower looks open and in bloom.
3
Next take one tablespoon of the ricotta mix and dollop it in the centre of the flower.
Carefully closed each petal over the ricotta mix until ricotta is completely sealed within the petals.
4
Repeat this process until all the flowers have been stuffed with the ricotta mixture.
5
To make the batter, combine all ingredients and whisk until combined. Lastly add the ice cubes (this keeps the batter chilled).
6
Pour the oil in a fry pan so that there is about 1cm depth and heat the oil to a high heat.
Gently dip each zucchini flower into the batter until each flower is completely covered in the batter.
7
Next, place one to three of the battered zucchini flowers in the pan and shallow fry each flower for about 1 minute on each side.
8
When cooked, lay each flower on a wire rack to drain and rest.
Repeat this process until all the flowers are cooked. Season with a little extra salt, garnish with lime wedges and serve immediately … yum!!