Zucchini Flowers with Ricotta and Lemon Zest
Maggie Beer's Zucchini Flowers with Ricotta and Lemon Zest recipe is a great vegetarian entrée of stuffed Zucchini flowers, which could be made to your tastes. Perfect to share at a family gathering alongside gourmet treats from our range of gourmet hampers.
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Step 1: Mix ricotta, lemon zest, chilli, basil, pecorino, salt & pepper.
Step 2: Fill the flowers and gently twist to close.
Step 3: Gently mix one cup plain flour, brown rice flour, one teaspoon bicarb, iced soda water and egg. Do not worry if small lumps are left as these add to texture.
Step 4: Dust zucchini flowers in flour and dip in batter.
Step 5: Fry in Vegetable Oil at 180C for two to three minutes until golden brown. Drain on absorbent paper and sprinkle with sea salt.
Step 6: Eat immediately.
Ingredients
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200g ricotta
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1/8 tspn chilli flakes
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50g pecorino
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to taste salt and pepper
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50g plain flour
Batter
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1 cup plain flour
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1/2 cup brown rice flour
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1 eggs
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