Stuffed Zucchini Flowers
Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 cup fresh ricotta
- 12 zucchini flowers
- 1/2 cup parmesan cheese
- 1 lemon, juiced
- 1/2 cup parsley
- pinch salt
- pinch pepper
- 1 1/2 cup soda water
- 1 3/4 cup SR flour
Description
An easy Italian recipe
Instruction tip
Can be served without or with any sauce of your choice
Method
Step 1 of 7
Gently remove the stamen from the center of the flowers and place flowers aside.
Please note: if you like the stamen it can be left in.
Step 2 of 7
In a bowl mix ricotta, parmesan cheese, parsley, lemon juice, salt and pepper.
Step 3 of 7
Spoon the mixture with a small spoon in the center of the flower and gently fold the petals over to cover the mixture, then twist the top of the petals to seal the flower.
Repeat with the remaining flowers and set aside.
Step 4 of 7
In another bowl with the S/R flour add the soda water and whisk until the batter is slightly runny. Add more water if needed.
Then prepare a platter with kitchen paper towel.
Step 5 of 7
Add oil to a wok to cover the bottom and heat until the oil is hot enough to start frying the flowers.
Step 6 of 7
Dip the zucchini flowers in the batter making sure they are all well covered.
Shake any excess batter and gently drop in the hot oil and fry the flowers turning on both sides until golden.
Step 7 of 7
Remove and place on the platter with the kitchen paper towel. Repeat with the remaining flowers.
Serve while still hot and enjoy.
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.