Stuffed Zucchini Flowers
There are so many ways you can eat zucchini flowers, in frittatas, quesadillas, pizzas and pastas but my favourite way is to stuff them with ricotta, herbs and then fry them up until nicely golden with a very light and crispy batter.
Preparing them is a little difficult as they are delicate and fragile but the effort is well worth it.
Firstly I start with giving them a good rinse, in the centre is the pistol you want to remove it by pinching it with your two fingers and removing. Next let the flowers dry out a little on a piece of paper towel.
Next it’s time to make the ricotta mixture and it’s easy simply mix the following ingredients
1/4 cup Parmesan
Zest 2 large lemons
1/4 bunch fresh basil cut finely
1 tsp salt
1 tsp pepper
Then I fill a pastry bag with the ricotta mixture it makes it so much easier to stuff the flowers.
The batter couldn’t be any simpler to make just two ingredients sparkling water and flour. I just whisk the ingredients together until it’s got a similar consistency as yoghurt not too think and not too runny at the same time.
Heat your oil in a pan just enough oil to cover the bottom gently place zucchini flower into the pan. The result is a batter that is light and crispy similar to a tempura coating.
Zucchini flowers might be a little indulgent but they are insanely delicious.