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zucchini flowers

Yields1 Serving

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.

 12 zucchini flowers
 vegetable oil for frying
filling
 100 ricotta cheese
 1 tbsp parmesan, grated
 S&P
batter
 100 g plain flour
 2 tbsp olive oil
 5 tbsp white wine
 1 egg, separated
1

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.

2

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.

3

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.

4

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.

Nutrition Facts

Serving Size 4