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Zucchini Flowers with Prosciutto, Ricotta and Parmesan

Try Charlie's delicious zucchini flowers recipe!


  • 8 x Zucchini flowers

  • 6 x rashers of prosciutto

  • 140g of ricotta cheese

  • Bunch of chives

  • Nutmeg

  • Salt and pepper

  • Batter

  • 100g plain flour

  • 1 tbsp. olive oil

  • 150ml of amazing beer

  • 1 x egg white


  • 1.

    Cut the prosciutto, chives into small pieces and combine in a large bowl with the ricotta and grated parmesan cheese – add salt and pepper to taste and grate in some nutmeg

  • 2.

    With the least fat fingers you have spoon the mixture into the zucchini flowers and refrigerate for at least an hour

  • 3.

    Mix flour, oil and beer in a bowl, and whisk into a smooth batter

  • 4.

    In another bowl whisk egg whites and combine with  batter mixture

  • 5.

    Heat some oil in a pan until bloody hot

  • 6.

    Dip stuffed zucchini flowers in batter allowing excess to drain off and then fry until crispy

  • 7.

    Sit flowers on paper towel to remove excess oil

  • 8.

    Laugh as guests burn their mouth on delicious food!

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