Mmmmmmmmm…..fried zucchini flowers…so delicious! The perfect way to start off an evening of entertaining. Serve as a small bite with prosecco before dinner or as a shared entree.
Mix together the flour, oil, wine and egg yolk in a bowl and season with S&P. Add 150ml of warm water and combine to make a smooth and runny batter. Leave to stand for an hour. Whisk the egg white till stiff and fold through the batter.
Mix together the ingredients for the filling. Take each flower and gently pull the flower open enough to place a tsp of the ricotta mixture inside, close the flower back together and continue with the remaining flowers.
Take a medium size saucepan and heat a litre of oil. Check the oil is hot enough by adding a small piece of bread. If it sizzles and browns quickly you are ready to fry. Have some kitchen paper laid out to absorb excess oil from the flower.
Dip the flowers in batter and fry in the hot oil until golden. Drain on paper and sprinkle with sea salt. Serve immediately with lemon wedges.
Ingredients
Directions
Mix together the flour, oil, wine and egg yolk in a bowl and season with S&P. Add 150ml of warm water and combine to make a smooth and runny batter. Leave to stand for an hour. Whisk the egg white till stiff and fold through the batter.
Mix together the ingredients for the filling. Take each flower and gently pull the flower open enough to place a tsp of the ricotta mixture inside, close the flower back together and continue with the remaining flowers.
Take a medium size saucepan and heat a litre of oil. Check the oil is hot enough by adding a small piece of bread. If it sizzles and browns quickly you are ready to fry. Have some kitchen paper laid out to absorb excess oil from the flower.
Dip the flowers in batter and fry in the hot oil until golden. Drain on paper and sprinkle with sea salt. Serve immediately with lemon wedges.
