If you haven't tried Zucchini flowers before, then you're in for a real treat! This delicate edible flowers are offset perfectly with cheese and nuts - Todd heatly from Come Dine With Me Australia shows us how
Remove the yellow stamens inside the zucchini flower.
Toast pine nuts lightly over frypan until lightly golden and allow to cool. Place in sealy bag and crush with handle of knife or rolling pin.
Make the ricotta mixture by combining the ricotta, crushed pine nuts, fresh herbs (Oregano & Thyme) and salt to taste. Place in a piping bag
Pipe the ricotta mixture into each zucchini flower, making sure not to overfill the flowers. Twist the edge of the flowers to seal.
Break egg into bowl and lightly mix until combined. Place flour into separate bowl.
Dip zucchini flower into egg mixture to coat, and then quickly dip into flour and onto paper towel.
Heat the oil and carefully lower zucchini flowers into the oil. Shallow fry for around a minute in each side until crispy. Drain on paper towels.
Serve with lemon wedges and sprinkle with salt prior to serving.
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