Stuffed zucchini flowers is one of Greece’s most unique summer recipes but it’s easy to get zucchini flowers in Australian local grocery markets.
Ingredients:
1 tablespoon finely grated lemon rind
130g fresh ricotta
100g cup basil leaves, chopped
40g finely grated pecorino
½ teaspoon dried chilli flakes
20 zucchini flowers (courgette), baby zucchini attached
150g cornflour (cornstarch)
75g self-raising flour, plus extra, for dusting
430ml iced water
1 tablespoon sea salt flakes
1 tablespoon finely grated lemon rind
vegetable oil, for frying
baby purple and green basil leaves, to serve
lemon salt
Method:
1. To make the lemon salt, place the salt and lemon rind in a small bowl and rub together with your fingertips to combine. Set aside.
2. Place the lemon rind, ricotta, basil, pecorino and chilli in a bowl and mix to combine.
3. Gently spoon 1 teaspoonful of the mixture into each zucchini flower, twisting the petals to enclose.
4. Place the cornflour, self-raising flour and water in a bowl and mix until just combined (the mixture will be a bit lumpy).
5. Allow to stand for 10 minutes. Heat 1cm of oil in a large, deep saucepan over high heat until hot.
6. Dust the zucchini flowers in the extra flour and dip into the batter.
7. Cook, in batches, for 2-3 minutes or until puffed and golden.
8. Drain on absorbent paper. Top the zucchini flowers with purple and green basil and the lemon salt to serve.