Zucchini flowers might be a little indulgent, but they are insanely delicious!

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Makes 10

Ingredients

200g ricotta
1/4 cup grated Parmesan cheese
1/4 bunch basil leaves, thinly sliced
Zest 2 large lemons
2 tsp pepper
1 tsp salt
1 cup rice flour
2 tsp bi-carb soda
1 cup cold sparkling water
1 egg
Pepper & salt
Rice bran oil for sautéing

Method

Carefully open the flowers’ petals and remove the stamens.

Combine ricotta, Parmesan, lemon zest, basil, salt and pepper in a bowl.

Gently put a 1 1/2 tsp cheese mix into each flower, fold the petals up around the filling, and carefully twist the tips of the flowers to seal.

Whisk flour, bicarb, sparkling water, egg, salt, and pepper in a bowl until combined. Don’t worry about any lumps.

Fill a sauté pan with oil to about 1.5 cm and heat over medium heat to 180°C.

Dredge a stuffed flower in batter, carefully place it into the pan and sauté́ for 2 mins. Turn and sauté for another 2 mins.

Drain on paper towel. Don’t overcrowd the pan, or they won’t be crisp and light.