Fried Zucchini Flowers. Zucchini’s are at their best when the flower is still attached. Deliciously sweet, the zucchini flower’s fragility adds an elegant twist to any meal.
Fried Zucchini Flowers
- 1 cup fresh ricotta
- ¼ cup finely grated parmesan
- ¼ cup semi-dried tomatoes,
- roughly chopped
- 1 egg, whisked
- 12 zucchini flowers
- 1 cup plain flour
- 1 egg
- 1¼ cups chilled sparkling
- mineral water
- 6 ice cubes
- vegetable oil, for deep frying
- baby capers, to serve
- whole-egg mayonnaise, to serve
How to make Fried Zucchini Flowers:
Combine ricotta, parmesan, tomatoes and egg in a bowl. Season with salt and pepper. Gently remove stamen and pistil from centre of flowers, taking care not to damage yellow flower.
Place approximately 3 tsp of stuffing into each flower, leaving a little room for expansion while cooking. Gently twist the tops of the flowers together to prevent stuffing from escaping. Place onto a large plate.
Combine flour, egg and mineral water in a large bowl. Add ice to batter to keep cold. Half fill a medium saucepan with vegetable oil and heat over a medium high heat. When hot, coat zucchini flowers with batter, 3-4 at a time. Cook for 2 minutes or until batter is light and crisp. Transfer to a tray. Cover to keep warm. Repeat with remaining zucchini flowers. Serve with baby capers and whole-egg mayonnaise.