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Stefano de Pieri

Stuffed Zucchini Flowers


Ingredients

Stuffing

  • 500 grams ricotta
  • ½ cup grated parmesan cheese
  • 2 eggs
  • 4 tablespoons finely chopped basil
  • salt to taste

Batter

  • 2 cups self-raising flour
  • 300 ml of beer or enough to have a smooth runny mixture which is not thick when combined with the flour
  • Teaspoon of salt

Method

  1. Make the battter by combining the batter ingredients and allow to rest for 2 hours.
  2. Mixed all the stuffing ingredients together, minus the flowers, and set aside
  3. Place the ricotta mix into a piping bag with a medium sized nozzle. Gently open each flower and fill with mixture without overfilling. Twist the top of the petals to secure the contents.
  4. Gently place each flower in the batter before dunking each one into a small pot or fryer of hot vegetable oil (160 - 180 degrees).
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What do you think?

 
  • WITCHYPOO
    November 2009

    Made this the other night sensational everyone loved it. I grow zucchini's just for the flowers

  • SC160
    October 2009

    I ate this at Stefano's restaurant and it was my favourite dish. When I saw it on the menu for that night I was so happy. It was delicious. I am just disappointed I can never buy them in Melbourne. I think I will have to grow my own just to make it

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