Spring into springtime with these ricotta, parmesan and chilli stuffed zucchini flowers. These make yummy entrées and are soft and delicate inside with a crispy outer coating. It may seem fiddly but they’re surprisingly quick and easy, and are well worth it.
What you need
7 zucchini flowers
100g ricotta cheese
20g grated parmesan cheese
salt & pepper
1 cup self raising flower
200ml cold sparkling water
Vegetable oil for deep frying
What to do
In a small bowl, mix the cheeses. Season with chili, parsley, salt and pepper to your preferred tastes.
Carefully open each zucchini flower and very gently remove the stamen inside. Fill each zucchini flower with a teaspoon of cheesy filling and press the tips together to close the opening. It’s important not to overfill your flowers or they’ll burst during frying.
Heat up the vegetable oil for deep frying. While the oil heats up, in a medium sized bowl, mix the flour and water. When the oil is hot enough, dip the zucchini flower in the batter, drain off excess batter and gently slide into the oil. Fry for a few minutes until golden and drain on a paper towel. Repeat for all zucchini flowers.
Serve immediately and crunch into those delicious petals!