This vegetarian recipe makes a delicious entree.
Ingredients
- 8 zucchini flowers
- 150g fresh ricotta
- 8 small basil leaves chopped coarsely
- Pinch of paprika
- 2 anchovies (optional)
- Pinch of chili flakes (optional)
- Vegetable or light olive oil, for deep-frying
- Lemon wedges, to serve
- Batter
- 2/3 cup plain flour
- 150ml chilled light beer of soda water
- 1 teaspoon of baking powder
- 1 egg white
- 400ml passata or chopped tomatoes
- Italian mixed herbs
- 1/2 small onion chopped finely
- Lemon wedges
- Pepper and Salt
Preparation
Zucchini
- Mix the basil leaves and anchovies (optional) into the ricotta, add a touch of pepper and salt
- Gently open the zucchini flowers and snap off and discard yellow stamens in centre.
- Spoon a teaspoonful of ricotta mixture into centre of each flower, then twist petal ends to enclose and set aside.
Batter
- Place flour and a touch of pepper and salt into a bowl.
- Add beer or soda water and baking powder then whisk until a smooth batter forms.
- In another bowl, whisk egg white until soft peaks form then gently fold into batter and set aside.
Tomato coulis
- Lightly fry onions then add the tomato, herbs, chili flakes (optional), paprika and a touch of pepper and salt to taste. Set aside and keep warm.
Method
- Line a tray with paper towels.
- One-third fill a small deep saucepan or deep-fryer with oil, then heat over medium heat until 180C, or a cube of bread browns in 15 seconds.
- Working in batches of 2, dip flowers, 1 at a time, into batter, allowing excess to drain off, then deep-fry for 2 minutes or until golden. Using a slotted spoon, transfer to tray. Repeat with remaining flowers and batter.
- Spread some warm tomato coulis on plates and lay cooked zucchini flowers on top. Serve with lemon wedges.
Serves 4
