Stuffed Zucchini Flowers with ricotta and walnuts
This delicious italian appetiser is stuffed with a ricotta and walnut filling, dipped in a light batter and fried until golden.
Servings: 6
Ingredients
- 12 zucchini flowers Stamens from the centre removed
- ½ cup ricotta
- 1 garlic clove peeled and crushed
- 1 small zucchini grated
- small handful basil leaves finely chopped
- 50 g walnuts finely chopped
- ¼ cup rice flour
- ¼ cup plain flour
- vegetable oil for deep frying
Instructions
- Gently wash the zucchini flowers and leave to dry on a clean tea towel.
- To make the filling, combine ricotta, garlic, grated zucchini, basil and walnuts in a bowl. Season to perfection and mix to combine.
- Carefully open up the zucchini flowers and place 1 teaspoon of filling in each flower. Gently twist the tops to enclose the filling.
- To make the batter, whisk together both the flowers adding cold water until you have a nice thin batter.
- Heat oil in a small saucepan and once it reaches 175° It's ready for frying
- Dip the zucchini flowers into the batter and then gently deep-fry working in batches to prevent the flowers from sticking together. Cook for around 4-5 minutes until golden.
- Transfer to a plate lined with paper towel and season with a sprinkle of salt.
Notes
Have you made this recipe? Don't forget to tag me on Instagram using the hashtag #mrsfoodiemumma