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Simple Stuffed Zucchini Flowers

Recipe by LifeStyle FOOD

These are so easy and just delicious. You can use either the male flower (with just the stem attached) or the female (with a baby zucchini attached). A little prosciutto chopped up is a lovely addition to the stuffing.

Serves 6

Ingredients

6 zucchini flowers
100g ricotta
20g parmesan, grated (optional)
Half a bunch of chives, snipped into tiny batons
1 handful flat leaf parsley, finely chopped
Grating of nutmeg
Salt
250g plain flour
450ml sparkling mineral water, very cold

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Method

Combine cheese, herbs and a little nutmeg in a bowl. Taste and check if it requires more salt.
Gently ply open the zucchini flowers petals to check for insects and remove stamen or pistil.
Cut the corner from a plastic freezer bag to make a piping bag. Add the cheese mix to the bag and squeeze through the hole into the flowers. Set aside.
Heat oil in a saucepan. You will know it is hot enough when bubbles appear on the back of a wooden spoon that is dipped in the oil.
While the oil is heating place flour in a bowl and then whisk in the cold mineral water. Don't get too pedantic about small lumps.
Dip the stuffed zucchini flowers into the batter and then remove giving them a little twirl allowing the excess batter to drip off.
Deep fry immediately in hot oil.
Scatter with a little extra grated parmesan and serve.

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What do you think?

sue goetze October 2010

cooking this yummy dish this afternoon

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RE14 November 2009

A winner. the kids will love it!

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Patricia94 November 2009

SOunds easy and definitly will try it.

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