Stuffed Zucchini Flowers
These delicate blooms are crunchy on the outside and so soft on the inside. With very few ingredients needed, these are the perfect appetiser when you want to impress your guests.
Ingredients 9
12 zucchini flowers
1 cup ricotta, fresh
2 tbsp parmesan, grated
100 g provolone, cut into 3cm long pieces
1 cup vegetable oil
For The Batter
1⁄2 cup plain flour
1⁄2 cup self-raising flour
salt, to taste
1 cup sparkling water, plus more if needed
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Method 7
In a small bowl combine the with the grated and season with salt and pepper. Taste and add more salt if needed. Cut the into 3cm long pieces and set aside.
Make the batter by combining the plain and self raising flour with another pinch of salt. Pour in the and whisk into a smooth batter.
Gently open each and carefully remove the stamen from the centre.
Using a teaspoon, gently stuff each flower with the ricotta mixture. Approximately 2 teaspoons of filling per flower. Then carefully press a piece of into the centre. Twist the petals to seal.
Heat the in fry pan over high heat. Make sure the base of the frypan is covered in at least 1cm of oil. To check that the oil is hot enough, insert the base of a wooden spoon into the oil. If it bubbles it's ready.
One at a time, gently run a through the batter, making sure it is evenly coated all over. Shake off any excess batter then add the flower directly into the fry pan. Repeat this with the remaining flowers. Cook in batches, for 2 minutes on each side or until golden.
Transfer flowers to a paper towel lined plate. Sprinkle with salt and serve immediately.
Jessica Timpano's tips
Batter consistency should be not too thick and not too thin, almost like a pancake mixture consistency. Add more sparkling water if needed.
Helpful tips
Can I make the batter ahead of time and store it for later use?
How do I prevent the flowers from tearing when removing the stamen?
What is the role of self-raising flour in the batter?
Why do you use both ricotta and provolone cheese in the stuffing?
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