Stuffed Zucchini Flowers

When zucchini are in season and so are the zucchini flowers this becomes the perfect seasonal snack! You can add them to your risotto, you pasta dishes or make a great starter like this one!

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Makes: 10 zucchini flowers
Ingredients 

• Oil for frying 
• 10 zucchini flowers

For the filling: 

• 200g of ricotta 
• 5 sun-dried tomatoes 
• 5 large basil leaves 
• A pinch of salt and black pepper 

For the batter: 

• 200g of rice flour 
• 270/280 ml of Ice cold beer or sparkling water 

Method

1. Wash and chop really fine the sun-dried tomatoes and basil leaves. Add them to a bowl along with the ricotta, salt and pepper. Taste and adjust for seasoning. You can transfer the ricotta filling into a piping bag as it will be easier to fill the zucchini flowers later on. 
2. To make the batter add the rice flower and the ice cold beer or sparkling water into a bowl and whisk well until you get a nice smooth texture without any lumps.  
3. Now clean your zucchini flowers by gently pulling off the external stems from around the flower and the internal bud. Do the same for all of them. 
4. Gently open the zucchini flower and fill each one with the ricotta filling. Now pinch the top leaves with your fingers to close the flowers and twist them so the filling doesn't come out while frying.
5. Heat the oil until it reaches 170-180 C. 
   
6. Dip each flower one by one in the batter, drain the excess batter and transfer it straight into the hot oil. Fry them in small batches until they are nice and golden. Transfer them into a paper towel and season with a pinch of salt! Enjoy them while nice and hot!

Watch the recipe video

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