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Simple Stuffed Zucchini Flowers

Recipe by LifeStyle FOOD

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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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Recipe Rating

What do you think?

Maggie Minassian 4 months ago

OMG. It was delicious. So easy.Im very proud of myself. I also added a cup full of mozerella shredded cheese and I had filling left over so I stuffed banana chillies. Delicious. Thank you for a perfect receipe

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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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