Stuffed Zucchini Flower

To make the stuffing place all of the ingredients into a bowl and mix together well. Set aside.

To make the batter, put the flour and salt into a bowl and make a well in the centre.

Mix the olive oil with the warm water and pour into the well. Work the batter until smooth, then leave to rest for an hour.

Beat the egg whites to the soft peak stage and fold into the batter.

Pour 3cm of olive oil into a deep saucepan and heat. To test the heat, drop a cube of bread into the oil, when it bubbles and turns golden brown, the oil is ready.

Place a spoon of the stuffing into the flower and fold the petals closed.

Dip the flower into the batter and then fry until golden.

Drain on paper towel and serve immediately sprinkled with sea salt.

 

Ingredients

18 medium zucchini flowers

olive oil, for frying

Stuffing

180g ricotta, crumbled

1 clove garlic, crushed

zest of ½ lemon

50g pine nuts, lightly toasted

2 tbsp Italian parsley,

finely chopped

80ml dried breadcrumbs

1 egg yolk

2.5ml NoMU One for All

Batter

250g plain flour

1 tsp NoMU salt

½ cup olive oil

1½ cups warm water

2 egg whites