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Stuffed Zucchini Flowers

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Member since 2011

Serves 6 | Prep Time 15 | Cook Time 30


200g fresh ricotta
light olive oil, for deep-frying
18 zucchini flowers
lemon wedges, to serve
6 small basil leaves
100g plain flour
1 tbs olive oil
150ml chilled light beer

Gently discard yellow stamens in centre of flowers.

Finely chop olives, anchovies and basil.

Place in a bowl with ricotta and season to taste with pepper. Spoon a teaspoonful of ricotta mixture into center of each flower, then twist petal ends to enclose.

For batter, place flour and 1/2 tsp salt in a bowl. Add oil and beer then whisk until a smooth batter forms. In another bowl, whisk egg white until soft peaks form then gently fold into batter.

heat deep oil to medium heat until 180ºC, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Scatter with salt and serve with lemon wedges.

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