zucchini flowers
Mmmmmmmmm…..fried zucchini flowers…so delicious! The perfect way to start off a evening of entertaining. Serve as a small bite with prosecco before dinner or as a shared entree.
fiore di zucca
Perfect with pre dinner drinks, as part of a antipasti selection or for your own indulgence alone with a nice glass of vino bianco.
ingredients
- 12 zucchini flowers
- vegetable oil for frying
filling
- 100g ricotta cheese
- 1 tbsp parmesan, grated
- S&P
batter
- 100g plain flour
- 2 tbsp olive oil
- 5 tbsp white wine
- 1 egg, separated
instructions
- 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.