Vegetables Recipes - Ricotta-Stuffed Zucchini Flowers Recipe

Ingredients 

• 8-10 zucchini flowers

• 1/2 cup plus 4 teaspoons all-purpose flour

• peanut oil for deep-frying

• salt

• Broiled Tomato Sauce, to serve

For the stuffing:

• 2 cups ricotta cheese

• 1 egg, beaten

• 1 tablespoon flour

• 3 tablespoons freshly grated Parmesan

• 1 tablespoon snipped garlic chives

• 1 tablespoon chopped fresh basil

• 1/4 teaspoons freshly ground black pepper

• salt

Serves 4 as an appetizer or light meal

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Method:

1. Carefully insert your finger and thumb into each flower and nip off the stamen. Snip off any stalk that is still attached, as well as the sepals if they are prickly.

2. Make the stuffing by combining all the ingredients. Insert a teaspoonful into each flower and twist the petals round to keep the stuffing in place.

3. To make the batter, pour 3/4 cup water into a shallow bowl and gradually beat in sifted flour, making sure there are no lumps. The batter should have a consistency similar to thick cream add more flour or water if necessary.

4. Pour enough oil into a medium-sized skillet to come to a depth of 3/4 inch. Heat until almost smoking, then quickly dip a flower into the batter, swirling until thoroughly coated, and then into the skillet. Fry for 2-3 minutes on each side, until the batter is crisp and golden.

5. Remove with tongs, shaking to remove excess oil, and drain on a paper towel. Repeat with the remaining flowers. Sprinkle with salt and serve at once, with the tomato sauce.

Note: If you are sure your flowers are from an organic source, there Is no need to wash them - just shake them free of Insects. Otherwise dip them briefly in cold water and drain on paper towels.