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–+ servings

www.ScottyBoxa.com

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Zucchini Flowers with Ricotta and Lemon Zest Recipe

5 from 1 vote
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?

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

Method
 

  1. In a bowl, mix ricotta, lemon zest, chili flakes, basil, pecorino, salt, and pepper.
  2. Fill each zucchini flower and twist gently to close.
  3. In another bowl, mix plain flour, brown rice flour, bicarb, iced soda water, and egg. Some lumps are okay.
  4. Dust each zucchini flower in plain flour and then dip into the batter.
  5. Fry in vegetable oil at 180C for 2-3 minutes until golden brown.
  6. Drain on paper towels and sprinkle with sea salt.
  7. Serve immediately.

Nutrition

Calories: 759kcalCarbohydrates: 98gProtein: 37gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 159mgSodium: 1027mgPotassium: 1632mgFiber: 9gSugar: 13gVitamin A: 1792IUVitamin C: 92mgCalcium: 590mgIron: 7mg

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