Crispy Zucchini Flowers Stuffed with Green Ricotta

Prep time: 15 mins 
Cooking time: 15 mins  
Serves: 4 

Ingredients

• 375g Ricotta Cheese  
• 150g Salsa Verde HFM 
• 200g Zucchini Flowers 
• 150g Corn Flour 
• 45g Plain Flour  
• 1/3 Cup Plain flour + more for dusting 
• 250ml Soda Water or Sparkling Water chilled  
• Vegetable oil for deep frying 
• Salt & Pepper 

Method

1. Mix the ricotta cheese and the Salsa Verde in a mixing bowl until combined. Season with salt and pepper and place on a piping bag. 
2. Carefully open the flowers and remove the pistil if desired, fill in the flowers with the green ricotta mixture 3/4 of the way so then you can twist the tops to close the flower. 
3. Get the oil ready on a pot or deep fryer at approx. 180°C. 
4. Once all the flowers are stuffed, toss them in flower and place them on a plate, set aside. 
5. Place the chilled soda water in a mixing bowl, add the flours and lightly whisk until just combined. 
6. Once oil is hot, dip the flowers into the batter, and carefully dip into the frying oil, do 2 or 3 at the time if they fit and cook for 1-2 mins until golden and crispy.  
7. Remove from the oil and place on a platter with absorbent paper towel. 
8. Repeat with the rest of the flowers, season with salt and pepper and serve hot. 

Tips: 

• Serve with a leafy salad on the side. 
• Serve as a side dish or as an entrée. 
• Drizzle with a nice European style dressing if desired or squeeze with some lemon juice.