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
Makes 12
- 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.
