Ingredients
-
20
-
250
-
20
-
250
-
2
-
-
-
180
-
3
-
3
-
200
-
1
-
-
-
Directions
Stuffed Zucchini Flowers, When you’ve got zucchini growing like mad in your garden, here’s a unique use for the blossoms , When you’ve got zucchini growing like mad in your garden, here’s a unique use for the blossoms
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Steps
|
1
Done
|
Start the Batter by Sifting the Flour Into a Bowl. |
|
2
Done
|
Make a Well in the Centre, Pour in the Olive Oil and Stir to Combine. |
|
3
Done
|
Slowly Add in the Water Until You Have a Batter the Consistency of a Thick Cream. |
|
4
Done
|
Add the Salt, Cover and Leave For at Least an Hour. |
|
5
Done
|
Prepare the Flowers by Removing the Stamens and the Green Bits at the Base. |
|
6
Done
|
Season the Ricotta With Some Salt and Pepper. |
|
7
Done
|
Push 1 Tsp Ricotta and a Basil Leaf Inside Each Flower. |
|
8
Done
|
Press the Petals Together. |
|
9
Done
|
Heat the Sunflower Oil to 190 C or 375 F in a Deep Frying Pan. |
|
10
Done
|
Beat the Egg Whites Until Soft and Then Fold Into the Batter. |
|
11
Done
|
Dip the Flowers One at a Time Into the Batter. |
|
12
Done
|
Tap Gently to Knock Off the Excess. |
|
13
Done
|
Carefully Place as Many as You Can Without Touching Into the Hot Oil. |
|
14
Done
|
Fry Until Light Brown, Then Turn and Brown on the Other Side. |
|
15
Done
|
Drain on Paper Towel and Serve With a Squeeze of Lemon. |
