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CRISPY ZUCCHINI FLOWERS WITH LEMON & MINT FILLING

Ingredients

  • Prep 25 mins
  • Cook 10 mins
  • Makes 8
  • 175g fresh ricotta
  • 2 tsp finely grated lemon zest
  • 1/3 cup mint leaves, finely chopped
  • 8 female zucchini flowers, stamens removed*
  • 2 tbs self-raising flour
  • Vegetable, grape seed or rice bran oil, for frying
  • Sea salt, extra mint leaves and lemon wedges, to serve

Batter :

  • 1 cup cornflour
  • ½ cup self-raising flour
  • 1¾ cups iced water

* Female zucchini flowers have a baby zucchini attached to the flower. Gently open the flower and pull out the centre stamen.

Directions

  • STEP 1 - To make the batter, combine cornflour, flour and iced water in a bowl. Mix with a knife until just combined (the mixture will be lumpy). Set aside for 10 minutes.
  • STEP 2 - Meanwhile, combine ricotta, lemon zest and mint in a bowl. Season with salt and pepper. Stir to combine. Spoon 1 tbs ricotta mixture into each zucchini flower and twist petals to enclose the filling.
  • STEP 3 - Place flour into a shallow bowl. Pour oil into a large frying pan until 5cm deep. Heat oil over medium-high heat until hot. Lightly dust the zucchini flowers in flour then dip into the batter to lightly coat. Cook zucchini flowers in 2 batches, turning occasionally, for 2-3 minutes or until golden. Drain on a rack lined with paper towel. Serve with sea salt, mint leaves and lemon wedges.

Recipe Ingredient

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