Crispy zucchini flowers with lemon & mint filling
Prep 25 mins | Cook 10 mins | Makes 8
175g fresh ricotta
2 tsp finely grated lemon zest
1/3 cup mint leaves, finely chopped
8 female zucchini flowers, stamens removed*
2 tbs self-raising flour
Vegetable, grape seed or rice bran oil, for frying
Sea salt, extra mint leaves and lemon wedges, to serve
1 cup cornflour
½ cup self-raising flour
1¾ cups iced water
* Female zucchini flowers have a baby zucchini attached to the flower. Gently open the flower and pull out the centre stamen.
Step 1 To make the batter, combine cornflour, flour and iced water in a bowl. Mix with a knife until just combined (the mixture will be lumpy). Set aside for 10 minutes.
Step 2 Meanwhile, combine ricotta, lemon zest and mint in a bowl. Season with salt and pepper. Stir to combine. Spoon 1 tbs ricotta mixture into each zucchini flower and twist petals to enclose the filling.
Step 3 Place flour into a shallow bowl. Pour oil into a large frying pan until 5cm deep. Heat oil over medium-high heat until hot. Lightly dust the zucchini flowers in flour then dip into the batter to lightly coat. Cook zucchini flowers in 2 batches, turning occasionally, for 2-3 minutes or until golden. Drain on a rack lined with paper towel. Serve with sea salt, mint leaves and lemon wedges.
Good for you ... Zucchini
Zucchini are a source of vitamin C. This vitamin is important for healthy gums and also helps the body fight infections. Dark green varieties contribute some beta carotene, an antioxidant pigment which the body can convert to vitamin A.