Zucchini Flowers with Ricotta and Lemon Zest Recipe
Step aside, regular appetizers, Zucchini Flowers with Ricotta and Lemon Zest are here to steal the show! These edible beauties bring a blend of creamy, tangy, and a kick of heat right to your table. They're fried to crispy perfection, making them irresistible from the first bite to the last. So, ready to go from run-of-the-mill to culinary rockstar at your next gathering?
Servings 2 servings
Calories 759kcal
Ingredients
Filling:
- 200 g ricotta
- 1 tbsp lemon zest
- 1/8 tsp chili flakes
- 2 tbsp chopped basil
- 50 g pecorino
- Salt and pepper to taste
- 5 zucchini flowers
Batter:
- 1 cup plain flour
- 1/2 cup brown rice flour
- 1 tsp bicarbonate of soda
- 3/4 cup soda water iced
- 1 egg
Instructions
- In a bowl, mix ricotta, lemon zest, chili flakes, basil, pecorino, salt, and pepper.
- Fill each zucchini flower and twist gently to close.
- In another bowl, mix plain flour, brown rice flour, bicarb, iced soda water, and egg. Some lumps are okay.
- Dust each zucchini flower in plain flour and then dip into the batter.
- Fry in vegetable oil at 180C for 2-3 minutes until golden brown.
- Drain on paper towels and sprinkle with sea salt.
- Serve immediately.