3-cheese stuffed zucchini flowers
An easy, tasty vegetarian entrée that will be sure to impress guests.
Serves: 2 (as entrée)
Ingredients:
- 6 zucchini flowers
- 100g ricotta
- 20g parmesan, finely grated
- 20g gorgonzola, crumbled
- 1 egg
- 250g plain flour
- 450ml soda water, cold
- Vegetable oil, for deep frying
Method:
1. Combine ricotta, gorgonzola and parmesan in a bowl. Season with salt and pepper. Add one egg and mix well.
2. Carefully ply open zucchini flower petals. Remove stamen or pistil.
3. Cut corner of freezer bag to make a piping bag. Add cheese to bag and squeeze mixture into flower. Twist petals to enclose filling.
4. Heat vegetable oil in a saucepan or deep fryer. To test if oil is hot enough, dip back of wooden spoon in oil to see if bubble appear.
5. While oil is heating, whisk soda water and flour in bowl.
6. Dip stuffed zucchini flower into batter, letting excess batter drip off, and fry immediately in hot oil. Repeat with all.
7. Sprinkle extra grated parmesan over and serve.
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