Sunday mornings often involve a brunch and I doubt I’d cope going all the way to dinner without eating, so a few stuffed flowers in the afternoon ties me over from one lazy weekend meal to the next.

Want to make your own ricotta for this recipe? You can find the recipe HERE.

Makes 10
200 g full fat ricotta cheese
70 g Parmesan style cheese, grated
Leaves from a few sprigs of fresh thyme
A few good pinches of freshly cracked black pepper
Zest of 2 lemons
10 zucchini flowers
Vegetable oil, for frying
250 ml cold soda water
150 g plain flour

1. In a small bowl combine both the, cheeses, thyme, pepper and lemon zest (best just to use your hands here).
2. Gently pry open the zucchini flowers and fill the cavities with the ricotta mixture before twirling the petals of the flowers shut to enclose.
3. Meanwhile, heat the canola oil in a wide, deep fry pan to about 1 cm deep. If you have a thermometer you want to aim for about 175C.
4. In another vessel (I find a rectangular container useful for ease of dipping later) combine the tempura batter ingredients, mixing them together gently with a fork (a few lumps are fine, preferable even).
5. Without delay dip the flowers into the batter, let any excess drip off and fry in two batches.
6. Drain on paper towel and enjoy!

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