Stuffed Zucchini Flowers with Ricotta, Lemon & Basil
SERVES: 4PREP: 30min
I just picked up these deliciously fresh zucchini flowers from the Prahran market. I’m going to stuff them with ricotta, lemon zest and fresh basil, dip them in tempura batter and lightly fry them. The girls are going to love the idea of eating flowers!
6 fresh zucchini flowers (zucchini intact)
150g fresh ricotta
6 small basil leaves (torn into pieces)
zest of 1/2 a lemon
Tempura batter mix (available from asian grocers and some supermarkets)
Iced water (as per Tempura packet instructions)
Grapeseed or Rice Bran oil frying
Mix together all filling ingredients and season to taste with salt and pepper.
Gently pull back leaves, you can remove the stamen but I leave it in as it’s harmless and has a delicious nutty flavour.
Spoon a small teaspoon of filling into each flower and close over petals and twist at the top.
Prepare the tempura batter as per packet instructions.
Fill a 1/3 of a wok or deep frypan with oil and heat on a medium heat, it will be hot enough when a cube of bread browns in around 15 seconds.
Dip the zucchini and flowers in batter and slowly ease in the oil. Do 3 at a time and cook until golden brown. Drain on paper towel and serve immediately.